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