There are few things better than fresh-off-the-boat crabmeat, especially during the summer crabbing season along the coast. Luckily for seafood lovers, when fresh crab isn’t available it is relatively easy to find packaged crab meat at the seafood counter of your grocery store. So now, you can make spicy crab crisps too. When most people hear crab they either think crab cakes or Alaskan King crab, but there are a lot of delicious things that you can actually do with it: top your salads, stuff inside omelets, fold into a batch of macaroni and cheese.
When I entertain, I usually resort to one of two things: a cheese plate or delicious guacamole with homemade tortilla chips.
Or a bag of tortilla chips.
Whatever, you’re not perfect either. While I fully support anyone’s endeavors in making guacamole in any way shape or form, adding crab to any entertaining repertoire is a great way to keep your friends or special someone from becoming tired of your cheesy attempts at bite-sized snacks.
- 48 baked tortilla chips
- ½ cup reduced-fat mayonnaise
- 1 teaspoon chopped canned chipotle chile in adobo sauce
- 1 tablespoon fresh lime juice
- ¾ pound lump crabmeat, shell pieces removed
- ¼ 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 tablespoon crab mixture onto each chip. Bake at 350° for 5 minutes or until thoroughly heated; top the chips evenly with avocado.