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.
Chipotle-Lime Crab 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
More From Cooking Light
- Calories: 85
- Calories from fat: 35%
- Fat: 3.3g
- Saturated fat: 0.6g
- Monounsaturated fat: 1.5g
- Polyunsaturated fat: 0.8g
- Protein: 5.1g
- Carbohydrate: 9.1g
- Fiber: 1.2g
- Cholesterol: 18mg
- Iron: 0.4mg
- Sodium: 211mg
- Calcium: 44mg
- 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
- 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.
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