ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Cosmic Crab Salad with Corn Chips

Photo: Becky Luigart-Stayner
Yield 8 servings (serving size: 6 corn chips and 1/4 cup crab salad)
The homemade corn chips can be made several days in advance; store them in a zip-top plastic bag to keep them crisp. It's best to make the crab salad the afternoon of the party.

Ingredients

  • 6 (6-inch) corn tortillas
  • 1 teaspoon vegetable oil
  • 1/4 teaspoon kosher salt
  • 1/4 cup (2 ounces) 1/3-less-fat cream cheese
  • 2 tablespoons sliced green onions
  • 2 tablespoons low-fat mayonnaise
  • 1 1/2 tablespoons fresh lime juice
  • 1 teaspoon taco seasoning
  • 1 3/4 cups lump crabmeat, shell pieces removed (about 6 ounces)
  • 1/2 cup fresh corn kernels
  • Cilantro leaves (optional)

Nutrition Information

  • calories 103
  • caloriesfromfat 30 %
  • fat 3.4 g
  • satfat 1.2 g
  • monofat 0.9 g
  • polyfat 0.9 g
  • protein 6.4 g
  • carbohydrate 12.3 g
  • fiber 1.2 g
  • cholesterol 27 mg
  • iron 0.6 mg
  • sodium 252 mg
  • calcium 60 mg

How to Make It

  1. Preheat oven to 400°.

  2. Brush 1 side of each tortilla with oil; cut each tortilla into 8 wedges. Place the wedges on a large baking sheet; sprinkle with salt. Bake at 400° for 6 minutes or until lightly browned. Cool.

  3. Combine the cream cheese and next 4 ingredients (cream cheese through seasoning) in a bowl. Add crab and corn; stir gently. Cover and chill for up to 4 hours. Serve with corn chips; garnish with cilantro leaves, if desired.