INGREDIENTS
48
baked tortilla chips
1/2 cup
reduced-fat mayonnaise
1 tsp
chopped canned chipotle chile in adobo sauce
1 tbsp
fresh lime juice
3/4 lb
lump crabmeat, shell pieces removed
1/4 cup
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