Really good. I made it in a Pyrex pie plate and served it with Scoops chips. Put the avocado on top after it came out of the oven. All gone pretty quickly.
Chipotle-Lime Crab Crisps
carols Posted: 01/31/09
TeresaMichelsen Posted: 05/09/09
Yum! This was great. A few minor variations - I used water chestnuts instead of jicama, and less mayo. I used extra crab but it doesn't really need it. Next time I might use some sour cream instead of mayo. I'm not sure it needed to be heated at all - it was really good as a cold dip too.
itsgigi Posted: 12/31/10
I found this dish a bit bland as is, so I added a little extra chipotle and some ground cumin, about 1/2 teaspoon or so. And I folded the diced avocado into the crab mixture rather than putting it on top. I substituted a lavosh-like cracker that I seasoned with a bit of olive oil, kosher salt and cumin and toasted, along side so that guests could help themselves. It was well received, but I'm not sure I would make it again as there are tastier ways to use crab.
KET2394 Posted: 04/19/09
I made these for a neighborhood card party and they were the hit of the night. I used 2 cans of lump crabmeat. I skipped the celery (boring) and added more jicama instead. I ended up not using the avocado because the one I had was too soft to cut nicely. Nobody missed it (and I'll make it again without). I served on blue baked tortilla chips - nice look and tasted great.
girlincognito Posted: 10/11/09
I was not at all pleased with this recipe. There was WAY too much cilantro, and that flavor overpowered absolutely everything else in this recipe. We ended up throwing the entire batch away because of this. Really disappointing.
kkerr15 Posted: 02/07/11
For the money and the work involved this was not worth it. Very disappointed. I was embarrassed when I brought it to a Super Bowl party.
theatrenut Posted: 04/25/11
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.
mgreen1780 Posted: 04/18/11
Made this on Saturday night for a dinner party - everyone loved it - none left. Followed the recipe exactly. Made the topping in the afternoon and kept it in the fridge. Topped the chips right before the guests arrived and popped them in the oven. Sent the recipe home with 2 of our guests.
jmeleeS Posted: 07/29/11
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!
KathrynNC Posted: 09/06/11
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!
mrscrazyed Posted: 12/31/11
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.
melovechocolate Posted: 01/13/13
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.
Tstokes Posted: 07/18/13
Just finished making this and it is delicious!! Many different flavors pop in your mouth while eating :) Tastes fabulous right after making it, can't wait until I serve it later after the flavors have blended together more! I added a bit more of everything (except mayo) and added a little garlic salt and a dash of cumin. Perfect!