These appetizers combine sweet crab, Parmesan cheese, jicama, bell pepper, cilantro, and mayonnaise highlighted with fiery chipotles. A little crab goes a long way in these appetizers.

Ingredients

• 48 baked tortilla chips
• 1/2 cup reduced-fat mayonnaise
• 1 teaspoon chopped canned chipotle chile in adobo sauce
• 1 tablespoon fresh lime juice
• 3/4 pound lump crabmeat, shell pieces removed
• 1/4 cup (1 ounce) grated fresh Parmesan cheese
• 2 tablespoons finely chopped peeled jicama
• 2 tablespoons thinly sliced green onions
• 2 tablespoons finely chopped red bell pepper
• 2 tablespoons finely chopped fresh cilantro
• 1 tablespoon finely chopped celery
• 1 medium avocado, peeled and diced

Preparation

1. Preheat oven to 350F°.
2. Arrange tortilla chips in a single layer on 2 baking sheets.
3. Combine mayonnaise, chile, and juice, stirring with a whisk.
4. Combine crab and next 6 ingredients (through celery) in a medium bowl.
5. Add mayonnaise mixture, stirring until well combined.
6. Spoon about 1 tablespoon crab mixture onto each chip.
7. Bake at 350° for 5 minutes or until thoroughly heated; top the chips evenly with avocado.