Finalist--Starters and Drinks. "These appetizers combine sweet crab, Parmesan cheese, jicama, bell pepper, cilantro, and mayonnaise highlighted with fiery chipotles. A little crab goes a long way in these appetizers." -Bob Gadsby, Great Falls, MT
48 baked tortilla chips
1/2 cup reduced-fat mayonnaise
1 teaspoon chopped canned chipotle chile in adobo sauce
1 tablespoon fresh lime juice
3/4 pound lump crabmeat, shell pieces removed
1/4 cup (1 ounce) grated fresh Parmesan cheese
2 tablespoons finely chopped peeled jicama
2 tablespoons thinly sliced green onions
2 tablespoons finely chopped red bell pepper
2 tablespoons finely chopped fresh cilantro
1 tablespoon finely chopped celery
1 medium avocado, peeled and diced
How to Make It
Preheat oven to 350°.
Arrange tortilla chips in a single layer on 2 baking sheets.
Combine mayonnaise, chile, and juice, stirring with a whisk.
Combine crab and next 6 ingredients (through celery) in a medium bowl. Add mayonnaise mixture, stirring until well combined. Spoon about 1 tablespoon crab mixture onto each chip. Bake at 350° for 5 minutes or until thoroughly heated; top the chips evenly with avocado.
Just finished making this and it is delicious!! Many different flavors pop in your mouth while eating :) Tastes fabulous right after making it, can't wait until I serve it later after the flavors have blended together more! I added a bit more of everything (except mayo) and added a little garlic salt and a dash of cumin. Perfect!
I agree with the previous reviewer in saying that this bland and tasteless. The mayonnaise made it watery/milky (perhaps cut down the amount of mayo if you intend to try it), which was probably why the crisps went disgustingly soggy..Honestly, this was an embarrassing appetizer dish both in taste and in presentation. I don't know if I used the wrong kind of crab? This recipe just simply went bad for me. I will NEVER make this again.
Although I will not make again (I agree with another viewer: there are better recipes out there), this recipe does have a certain amount of potential. From the top: I made the filling in the morning for use later that day. I used Scoops as that is what was at hand. Have no idea how much that affected the taste; fresh out of the oven I thought it was fine. After a little time, the bottoms became soggy. But I suspect that regular chips would also become soggy. I used 1/2 mayo and 1/2 sour cream. Were I to make it again, I would use all sour cream. The mayo seemed to add an undesirable sweetness to the overall taste. My guests and I all agreed that it was a little bland; maybe a little cayenne or Tabasco might give it the kick it needs. Overall, this might make for a better crab salad sandwich filling. Should you try this, do not leave out the avocado; it compliments the crab wonderfully.
Instead of serving as an appetizer, we ate this as a filling for tacos! I substituted reduced-fat sour cream for most of the mayo (still used some mayo); used asadero cheese instead of parmesan (you could also use a "quesadilla cheese" or other mexican soft white cheese variety); and used 100 calorie guacamole packs instead of cutting up a fresh avocado. I skipped the celery completely. Added a tablespoon or so of canned diced jalapenos for a little kick. Baked for 10 minutes and served with warmed flour tortilla, sante-fe rice, and pico de gallo style fresh salsa. May try again as a party dip keeping with the same substitutions & maybe a bit more cheese!
This recipe is fantastic and I can't wait to make it again! Everyone LOVED it and it was gone within 24 hours of making the appetizer - it's a WONDERFUL snack and will "wow" anywhere. A couple of notes: I used a LOT more veggies than in the list above (i.e. - a whole red bell pepper, 4-5 sticks of celery, 1/2 a large jicama, 1 large chipotle chile with extra sauce, 1 handful of cilantro and extra garlic and 2 small avocados (which I stirred directly in the dip). I also used 2 cans of crab (1 jumbo lump and 1 crab claw) for the mix. I used the prescribed amount of "sauce", and prepped the whole dip the morning of my get-together, and popped it in the fridge to chill before their arrival. Then, I served cold with a veggie tray and scoop tortilla chips (with a spoon; it's a heavy "dip" to scoop). The dip was AMAZING on cucumber! I wouldn't bother with the toasting in the oven at all. The dip was even great the 2nd day; can't wait to make this one again!!! Enjoy!
Made this on Saturday night for a dinner party - everyone loved it - none left. Followed the recipe exactly. Made the topping in the afternoon and kept it in the fridge. Topped the chips right before the guests arrived and popped them in the oven. Sent the recipe home with 2 of our guests.
I found this dish a bit bland as is, so I added a little extra chipotle and some ground cumin, about 1/2 teaspoon or so. And I folded the diced avocado into the crab mixture rather than putting it on top. I substituted a lavosh-like cracker that I seasoned with a bit of olive oil, kosher salt and cumin and toasted, along side so that guests could help themselves. It was well received, but I'm not sure I would make it again as there are tastier ways to use crab.
I was not at all pleased with this recipe. There was WAY too much cilantro, and that flavor overpowered absolutely everything else in this recipe. We ended up throwing the entire batch away because of this. Really disappointing.
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