Chipotle-Lime Crab Crisps

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!

I found this an excellent appetizer - and the leftovers made a superb crab salad. Did not have jicama or avocado, and served cold with Triscuits and red/green peppers cut in "scoop" size.