Sunday, March 8, 2009

Cosmic Crab Salad with Corn Chips

The homemade corn chips can be made several days in advance; store them in a zip-top plastic bag to keep them crisp. It's best to make the crab salad the afternoon of the party.

8 servings (serving size: 6 corn chips and 1/4 cup crab salad)
* 6 (6-inch) corn tortillas
* 1 teaspoon vegetable oil
* 1/4 teaspoon kosher salt
* 1/4 cup (2 ounces) 1/3-less-fat cream cheese
* 2 tablespoons sliced green onions
* 2 tablespoons low-fat mayonnaise
* 1 1/2 tablespoons fresh lime juice
* 1 teaspoon taco seasoning
* 1 3/4 cups lump crabmeat, shell pieces removed (about 6 ounces)
* 1/2 cup fresh corn kernels
* Cilantro leaves (optional)

Preheat oven to 400°.

Brush 1 side of each tortilla with oil; cut each tortilla into 8 wedges. Place the wedges on a large baking sheet; sprinkle with salt. Bake at 400° for 6 minutes or until lightly browned. Cool.

Combine the cream cheese and next 4 ingredients (cream cheese through seasoning) in a bowl. Add crab and corn; stir gently. Cover and chill for up to 4 hours. Serve with corn chips; garnish with cilantro leaves, if desired.

Nutritional Information
Calories: 103 (30% from fat)
Fat: 3.4g (sat 1.2g,mono 0.9g,poly 0.9g)
Protein: 6.4g
Carbohydrate: 12.3g
Fiber: 1.2g
Cholesterol: 27mg
Iron: 0.6mg
Sodium: 252mg
Calcium: 60mg

source by:
recipes by: Cooking Light
Photo: Becky Luigart-Stayner


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