Chiptole-Lime Crab Crisps
Morita chiles are red, fully mature Chipotles. This gives them a unique, medium – hot smokey flavor which is popular in many Southwestern dishes. These can be added to sauces (including Mole) to add smokey flavor and maintain the red color of the sauces. These peppers are about 2-4 inches in length, 1 inch in width, and have a deep brick reddish brown color. The word Chipotle translated to smoked chile. Consider the Chipotle a 6.5 on a scale of 1-10 (10 being the hottest). Scoville heat units 7,000-25,000.
Use Morita in enchilada sauces, chili, stews, barbecue ribs, and corn bread. Their smoky quality combines well with poultry, meats and fall squash.
48 baked tortilla chips
1/2 cup reduced-fat mayonnaise
tsp. chopped canned chipotle chile in adobo sauce
1 Tbsp. fresh lime juice
3/4 pound lump crabmeat, shell pieces removed
1/4 cup (1 oz.) grated fresh Parmesan cheese
2 Tbsp. finely chopped peeled jicama
2 Tbsp. thinly sliced green onions
2 Tbsp. finely chopped red bell pepper
2 Tbsp. finely chopped fresh cilantro
1 Tbsp. finely chopped celery
1 medium avocado, peeled and diced
Preheat oven to 350F.
Arrange the tortilla chips in a single layer on 2 baking sheets.
Combine the mayonnaise, chile and lime juice and stir with a whisk.
Combine the crabmeat and the next 6 ingredients (through celery) in a medium bowl. Add the mayonnaise mixture and stir until well combined. Spoon about 1 tablespoon of crab mixture onto each chip. Bake at 350F for 5 minutes or until the chips are thoroughly heated; top the chips evenly with avocado.
Yields 16 servings. (serving size – 3 chips)
Recipe from Cooking Light magazine, March, 2006.