Cosmic Crab Salad with Corn Chips

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 8

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.

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)

Directions:

1. Preheat oven to 400°.
2. 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.
3. 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.

By RecipeOfHealth.com