From Light & Tasty magazine, February/March 2002
- 30 baked tortilla chips
- 1 package (8 ounces) imitation crabmeat, chopped
- 1/4 cup reduced-fat sour cream
- 1/4 cup reduced-fat mayonnaise
- 2 tablespoons finely chopped onion
- 1/4 teaspoon dill weed
- 1 cup (4 ounces) shredded reduced-fat cheddar cheese
- 1/4 cup sliced ripe olives
- 1/4 teaspoon paprika
Here’s what the magazine directions say: Arrange tortilla chips in a single layer on an ungreased baking sheet. In a bowl, combine the crab, sour cream, mayonnaise, onion and dill; spoon about 1 tablespoon onto each chip. Sprinkle with cheese, olives and paprika. Bake at 350° for 6-8 minutes or until cheese is melted.
Here’s what I did: combine crab, sour cream, mayo, onion, dill, and cheese – micro until warmed. Serve on baked tortilla chips.
What can I say, we were in a hurry and if I didn’t have something quick before dinner, Nathan was going to devour a pb&j five minutes before dinner. We made a half order (to serve 3) and it was a perfect appetizer – really tasty. It would be even better with a milder onion – ours was very strong.
As written, the recipe serves 6. Each serving (4 appetizers) = 127 calories, 3 g fat, 10 mg cholesterol, 441 mg sodium, 17g carbs, 1 g fiber, 10 g protein.
