Zesty Crab Nachos
8 ounces imitation crabmeat, chopped (1 1/2 cups)
1/4 cup green onion with top, thinly sliced
2 tablespoons fresh cilantro, minced
4 ounces shredded Mexican cheese blend (1 cup)
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon red pepper flakes
1/2 avocado, peeled, seeded and diced
1/2 bag (13.5 ounces) round tortilla chips (about 8 cups)
Sour cream (optional)
Preheat oven to 375°F. Chop crab. Thinly slice green onions and mince cilantro.
Finely zest lime.
Juice lime; set aside. In a bowl, combine crab, green
onion, cilantro, lime zest, cheese and spices. Mix well.
Dice avocado; place in a small bowl; add lime juice.
Mix gently allowing juice to coat avocado; set aside.
Distribute chips in a layer in a jelly roll pan. Sprinkle crab mixture evenly
over chips. Bake 8-10 minutes or just until cheese melts. Remove nachos from
oven and garnish with avocado. Serve immediately. Top with fresh sour cream, if
Yield: 12 servings
Nutrients per serving: Calories 100, Total Fat 6 g, Saturated Fat 2.5 g,
Cholesterol 15 mg, Carbohydrates 8 g, Protein 5 g, Sodium 260 mg, Fiber 1 g
Cook's Tip: Chopped, cooked salad shrimp may be substituted for the imitation
Crab mixture, excluding avocado, can be made an hour or two in advance, covered