Crab Salad Tostada

• 1 can (6.5 oz.) lump crabmeat, drained, flaked
• 1 red pepper, thinly sliced
• 1/2 cup frozen corn, thawed
• 1/3 cup KRAFT Zesty Italian Dressing
• 1/4 cup chopped fresh cilantro
• 1 Tbsp. lime juice Safeway 3 ct For $1.00 thru 02/09
• 1 jalapeno pepper, thinly sliced, divided
• 3 Tbsp. KRAFT Real Mayo Mayonnaise
• 2 Tbsp. BREAKSTONE'S or KNUDSEN Sour Cream
• 6 corn tostada shells (5 inch)

1. Mix first 6 ingredients and half the jalapeno peppers in medium bowl.
2. Mix mayo and sour cream in small bowl.
3. Finely chop remaining jalapeno peppers; add to mayo mixture.
4. Spread about 1 Tbsp.
5. mayo mixture on each tostada shell.
6. Top evenly with crabmeat mixture.
7. Serve immediately.

lump crabmeat, red pepper, frozen corn, italian dressing, fresh cilantro, lime juice, pepper, mayonnaise, s, tostada shells

Taken from www.kraftrecipes.com/recipes/crab-salad-tostada-109792.aspx (may not work)