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Crispy Lime Chips with Crab

 Crispy Lime Chips with Crab
Creamy crab dip tops the lime-flavored chips perfectly. These would be popular at a party, so it's a good thing they make a lot. —Tracey Stone, Gettysburg, Pennsylvania
80 ServingsPrep: 45 min. Broil: 5 min.


  • 1 tablespoon kosher salt
  • 2 teaspoons grated lime peel
  • 10 flour tortillas (10 inches)
  • 1/4 cup olive oil
  • 1 package (8 ounces) cream cheese, softened
  • 2 tablespoons lime juice
  • 2 teaspoons seafood seasoning, divided
  • 2 cans (6 ounces each) lump crabmeat, drained
  • 6 green onions, finely chopped
  • 1/2 cup shredded sharp white cheddar cheese


  • In a small bowl, combine salt and lime peel; set aside.
  • Using a 3-inch star-shaped cookie cutter, cut eight star shapes from
  • each tortilla. In a large skillet over medium-high heat, heat half
  • of the oil. Fry tortilla stars, a few at a time, until golden brown
  • on both sides. Add more oil as needed. Drain on paper towels;
  • immediately sprinkle with salt mixture.
  • In a small bowl, beat the cream cheese, lime juice and 1 teaspoon
  • seafood seasoning until blended. Fold in crab and onions. Arrange
  • chips on ungreased baking sheets. Top with crab mixture; sprinkle
  • with cheddar cheese.
  • Broil 3-4 in. from the heat for 1-2 minutes or until cheese is

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Crispy Lime Chips with Crab (continued)

Directions (continued)

  • melted. Sprinkle with remaining seafood seasoning. Serve
  • immediately. Yield: 80 appetizers.
Nutritional Facts: 1 appetizer equals 50 calories, 2 g fat (1 g saturated fat), 8 mg cholesterol, 163 mg sodium, 4 g carbohydrate, 1 g fiber, 2 g protein.