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Chipotle-Lime Crab Crisps

Howard L. Puckett
Yield 16 servings (serving size: 3 crisps)
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

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

Nutrition 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

How to Make It

  1. Preheat oven to 350°.

  2. Arrange tortilla chips in a single layer on 2 baking sheets.

  3. Combine mayonnaise, chile, and juice, stirring with a whisk.

  4. 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.