Chipotle-Lime Crab Crisps+

2 points or less


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 (2 cans)
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

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.

Yield: 16 servings (serving size: 3 crisps)


  • Calories: 85
  • Fat: 3.3g (with avocado which I have taken out)
  • Fiber: 1.2g

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