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.

Yield: 8 servings (serving size: 6 corn chips and 1/4 cup crab salad)

Ingredients

• 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)

Preparation

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