Thursday, June 30, 2011


Found this delicious little appetizer idea on the website. Just looking at the picture on the site makes my mouth water and have a need to try this sometime today or this weekend for that matter. After all, it is Canada Day tomorrow and the Fourth of July on I need to pump out some appetizer recipes that you guys can make if you plan on having friends and family over for festivities! 
Usually when you think of nachos you think of beef or turkey or something to go with them - the typical salsa, cheese, meat combo...not this recipe. This is geared more towards the seafood lovers and it looks yummyyy!

Bon Appetit!

Chipotle-Lime Crab Crisps
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.
Yield: 16 servings {serving size: 3 crisps}

48 baked tortilla chips
1/2 cup reduced-fat mayonnaise
1 teaspoon chopped canned chipotle chili 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

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 tablespoons crab mixture onto each chip. Bake at 350° for 5 minutes or until thoroughly heated; top the chips evenly with avocado. 

Simple and sounds delicious. :) Although I may skimp on the cilantro {not a fan} and I have no idea what jicama is. Lol. Either way, give this one a shot and let me know what you guys think of this appetizer!


{Source: Bob Gadsby, Great Falls, Montana, Cooking Light March 2006} 

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