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Delicious
combination of sweet crab with fiery chipotles...
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48
baked |
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tortilla chips |
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½
cup |
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reduced-fat mayonnaise |
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1
tsp |
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chopped canned chipotle chile in adobo
sauce |
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1
Tbs |
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fresh lime juice |
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¾
lb |
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lump
crabmeat, shell pieces removed |
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¼
cup |
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(1
ounce) grated fresh Parmesan cheese |
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2
Tbs |
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finely chopped peeled jicama |
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2
Tbs |
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thinly sliced green onions |
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2
Tbs |
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finely chopped red bell pepper |
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2
Tbs |
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finely chopped fresh cilantro |
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1
Tbs |
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finely chopped celery |
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1
medium |
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avocado, peeled and diced |
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1 |
Preheat oven
to 350°F. |
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2 |
Arrange
tortilla chips in a single layer on two baking
sheets. |
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3 |
Combine
mayo, chile, and juice, stirring with a whisk. |
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4 |
Combine crab
and next 6 ingredients (through celery) in a
medium bowl. Add mayo mixture, stirring until
well combined. Spoon about 1 Tablespoon crab
mixture onto each chip. |
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5 |
Bake for 5
minutes or until thoroughly heated; top the
chips evenly with avocado. |
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Servings: 16 |
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Yield: 3 crisps
per serving |
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Nutrition Facts |
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Amount Per Serving |
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Calories |
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86.53 |
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Calories From Fat (47%) |
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40.67 |
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% Daily Value |
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Total Fat
4.66g |
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7% |
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Saturated Fat 0.80g |
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4% |
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Cholesterol
16.44mg |
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5% |
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Sodium
145.95mg |
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6% |
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Potassium
158.64mg |
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5% |
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Carbohydrates
6.25g |
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2% |
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Dietary Fiber 1.14g |
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5% |
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Sugar 0.19g |
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Sugar Alcohols 0.00g |
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Net Carbohydrates
5.11g |
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Protein
5.15g |
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10% |
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WW POINTS: 2
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Recipe Source |
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Cooking Light |
