Chipotle-Lime Crab Crisps
Photography: Howard L. Puckett; 
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
| Servings:16 servings (serving size: 3 crisps) | Prep Time:n/a | Cook Time:n/a |
Nutritional Info
Ingredients
- 48 baked tortilla chips
- 1/2 cup reduced-fat mayonnaise
- 1 teaspoon chopped canned chipotle chile in adobo sauce
- 1 tablespoon fresh lime juice
- 3/4 pound lump crabmeat, shell pieces removed
- 1/4 cup (1 ounce) grated fresh Parmesan cheese
- 2 tablespoons finely chopped peeled jicama
- 2 tablespoons thinly sliced green onions
- 2 tablespoons finely chopped red bell pepper
- 2 tablespoons finely chopped fresh cilantro
- 1 tablespoon finely chopped celery
- 1 medium avocado, peeled and diced
Amount Per
Serving
- fat:3.3 g
- calories:85
- fiber:1.2 g
- protein:5.1 g
- iron:0.4 mg
- calcium:44 mg
- cholesterol:18 mg
- sodium:211 mg
- calories from fat:35 %
- saturated fat:0.6 g
- mono fat:1.5 g
- poly fat:0.8 g
- carbohydrate:9.1 g
directions
Preheat oven to 350°.
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.
