Chipotle-Lime Crab Crisps

Yield: 16 servings

Ingredients

• 48 baked tortilla chips
• ½ cup reduced-fat mayonnaise
• 1 teaspoon chopped canned chipotle chile in adobo sauce (about 1 chile)
• 1 tablespoon fresh lime juice
• ¾ pound lump crabmeat, shell pieces removed
• ¼ 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

Procedure

1. Preheat the oven to 350°F.
2. Arrange the tortilla chips in a single layer on two baking sheets.
3. Combine the mayonnaise, chile, and lime juice, stirring with a whisk.
4. Combine the crabmeat and the next six ingredients (through celery) in a medium bowl.
5. Add the mayonnaise mixture, stirring until well combined.
6. Spoon about 1 tablespoon of the crab mixture onto each chip.
7. Bake at 350°F for 5 minutes or until thoroughly heated.
8. Top chips evenly with avocado.

Credits

Recipe courtesy Cooking Light magazine.