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.

Recipe by Cooking Light July 2000


Credit: Becky Luigart-Stayner

Recipe Summary

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


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

103 calories; calories from fat 30%; fat 3.4g; saturated fat 1.2g; mono fat 0.9g; poly fat 0.9g; protein 6.4g; carbohydrates 12.3g; fiber 1.2g; cholesterol 27mg; iron 0.6mg; sodium 252mg; calcium 60mg.