CRAB SALAD WITH CORN CHIPSFOR 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
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