Zesty Crab Nachos
Posted by Marla

8 ounces imitation crabmeat, chopped (1 1/2 cups)
1/4 cup green onion with top, thinly sliced
2 tablespoons fresh cilantro, minced
1 lime
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 with Food Chopper. Using Chef's Knife, thinly slice green onions and mince cilantro. Finely zest lime using Lemon Zester/Scorer. Juice lime using Juicer; set aside. In Classic Batter Bowl, combine crab, green onion, cilantro, lime zest, cheese and spices. Mix well using Mix 'N Scraper.

Dice avocado using Utility Knife; place in Small Batter Bowl; add lime juice. Mix gently using Small Mix 'N Scraper allowing juice to coat avocado; set aside.

Distribute chips in a layer in Stoneware Bar 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 desired.

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.

Crab mixture, excluding avocado, can be made an hour or two in advance, covered and refrigerated.