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Chipotle-Lime
Crab Crisps |
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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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Recipe Source |
| Cooking
Light |
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All Rights Reserved.
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