Chipotle-Lime Crab Crisps

Name: Chipotle-Lime Crab Crisps
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 16
Cuisine: Global
Ingredients: 1 medium avocado, peeled and diced; 48 baked tortilla chips; 1 Tbsp finely chopped celery; 1 teaspoon chopped canned chipotle chile in adobo sauce; 2 Tbsps finely chopped fresh cilantro; 2 Tbsps thinly sliced green onions; 2 Tbsps finely chopped peeled jicama; 1 Tbsp fresh lime juice; 118 milliliters reduced-fat mayonnaise; 340 grams lump crabmeat, shell pieces removed; 28 grams 1/4 cup grated fresh Parmesan cheese; 2 Tbsps finely chopped red bell pepper

For $1.09 per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. This recipe serves 16. Watching your figure? This gluten free and pescatarian recipe has 101 calories, 6g of protein, and 5g of fat per serving. A mixture of avocado, mayonnaise, bell pepper, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes approximately 45 minutes. 0.

Instructions

Preheat oven to 35

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Oven

Arrange tortilla chips in a single layer on 2 baking sheets.

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Tortilla Chips

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Baking Sheet

Combine mayonnaise, chile, and juice, stirring with a whisk.

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Mayonnaise

Chili Pepper

Juice

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Whisk

Combine crab and next 6 ingredients (through celery) in a medium bowl.

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Celery

Crab

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Bowl

Add mayonnaise mixture, stirring until well combined. Spoon about 1 tablespoon crab mixture onto each chip.

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Mayonnaise

Crab

Bake at 350 for 5 minutes or until thoroughly heated; top the chips evenly with avocado.

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Avocado

French Fries

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Oven

Equipment

Ingredients

Servings:

1medium

avocado, peeled and diced 48

baked tortilla chips 1Tbsp

finely chopped celery 1teaspoon

chopped canned chipotle chile in adobo sauce 2Tbsps

finely chopped fresh cilantro 2Tbsps

thinly sliced green onions 2Tbsps

finely chopped peeled jicama 1Tbsp

fresh lime juice 118milliliters

reduced-fat mayonnaise 340grams

lump crabmeat, shell pieces removed 28grams

1/4 cup grated fresh Parmesan cheese 2Tbsps

finely chopped red bell pepper

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are my top picks for Shellfish. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. You could try Xavier Monnot Bourgogne Les Grandes Coutures Chardonnay. Reviewers quite like it with a 4.2 out of 5 star rating and a price of about 30 dollars per bottle.