Crab Seviche - cooking recipe

Ingredients

1 pkg. Louis Kemp crab, coarsely, chopped
1 onion, chopped
1 green scallion, chopped
1 to 2 jalapeno peppers, finely chopped
1 c. fresh tomatoes, chopped
lemon or lime juice
1 c. water
salt and pepper
1 Tbsp. Munoz Sauce or hot sauce

Preparation

Mix all ingredients, cover with lemon juice and stir.
Heat until hot.
Serve with saltines or tortilla chips, hot or cold.