Chipotle-Lime Crab Crisps

Chipotle-Lime Crab Crisps Recipe
Howard L. Puckett
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

Yield:

16 servings (serving size: 3 crisps)

Recipe from

Nutritional Information

Calories 85
Caloriesfromfat 35 %
Fat 3.3 g
Satfat 0.6 g
Monofat 1.5 g
Polyfat 0.8 g
Protein 5.1 g
Carbohydrate 9.1 g
Fiber 1.2 g
Cholesterol 18 mg
Iron 0.4 mg
Sodium 211 mg
Calcium 44 mg

Ingredients

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

Preparation

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.

Note:

Bob Gadsby, Great Falls, Montana,

March 2006
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