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Rating: 3.5 stars
13 Ratings
  • 5 star values: 6
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 3

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

Bob Gadsby, Great Falls, Montana
Recipe by Cooking Light March 2006

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Credit: Howard L. Puckett

Recipe Summary

Yield:
16 servings (serving size: 3 crisps)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • Arrange tortilla chips in a single layer on 2 baking sheets.

  • Combine mayonnaise, chile, and juice, stirring with a whisk.

  • 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.

Nutrition Facts

85 calories; calories from fat 35%; fat 3.3g; saturated fat 0.6g; mono fat 1.5g; poly fat 0.8g; protein 5.1g; carbohydrates 9.1g; fiber 1.2g; cholesterol 18mg; iron 0.4mg; sodium 211mg; calcium 44mg.
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