Cosmic Crab Salad with Corn Chips

Cosmic Crab Salad with Corn Chips Recipe
Photo: Becky Luigart-Stayner
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.

Yield:

8 servings (serving size: 6 corn chips and 1/4 cup crab salad)

Recipe from

Cooking Light

Nutritional 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

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)

Preparation

Preheat oven to 400°.

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.

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.

July 2000
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