Chipotle-Lime Crab Crisps

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 Cooking Light

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Nutritional Information

Amount per serving
  • 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

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

  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.
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