CRAB SALAD WITH CORN CHIPS

FOR THE CORN CHIPS:
6 (6-inch) corn tortillas
1 teaspoon vegetable oil
1/4 teaspoon kosher salt
FOR THE CRAB SALAD:2 ounces (1/3 reduced-fat) cream cheese, softened
2 tablespoons chopped scallion
2 tablespoons low-fat mayonnaise
1 1/2 tablespoons fresh lime juice
1 teaspoon taco seasoning mix
1 3/4 cups lump crabmeat, shell pieces removed (about 6 ounces)
1/2 cup fresh tender corn kernels
Cilantro leaves (optional garnish)

TO PREPARE THE CORN CHIPS:
Preheat oven to 400 degrees F.

Brush 1 side of each tortilla with oil; cut each tortilla into 8 wedges. Place wedges on large baking sheet; sprinkle with salt.

Bake at 400 degrees F for 6 minutes or until lightly browned. Cool. Store in airtight container until ready to use.

TO PREPARE THE CRAB SALAD:
Mix cream cheese, scallion, mayonnaise, lime juice, and taco 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, if desired.

Makes eight servings (six chips and 1/4 cup crab salad each)
Source: Mary Corpening Barber and Sara Corpening Whiteford, San Francisco caterers and authors of Cocktail Food