Cosmic Crab Salad with Corn Chips

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

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Nutritional Information

Amount per serving
  • Calories: 103
  • Calories from fat: 30%
  • Fat: 3.4g
  • Saturated fat: 1.2g
  • Monounsaturated fat: 0.9g
  • Polyunsaturated fat: 0.9g
  • Protein: 6.4g
  • Carbohydrate: 12.3g
  • Fiber: 1.2g
  • Cholesterol: 27mg
  • Iron: 0.6mg
  • Sodium: 252mg
  • Calcium: 60mg


  • 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)


  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.
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