Crab & Veggie-Topped Crisps Makes 64 appetizers
Prep Time 20 min
Cook Time 20 min

Nutritional Information

Serving Size 2 pieces
Amount Per Serving
Calories 50
Calories from Fat 25
Total Fat 2.5 g
Saturated Fat 0.5 g
Trans Fat 0 g
Cholesterol 5 mg
Sodium 130 mg
Total Carbs 5 g
Dietary Fiber 0 g
Sugars 1 g
Protein 3 g
Vitamin A 6 %
Vitamin C 10 %
Calcium 2 %
Iron 2 %

Crab & Veggie-Topped Crisps

Ingredients

  • 7 Tbsp. I Can't Believe It's Not Butter!® Spread, divided
  • 1/2 tsp. chili powder
  • 1/2 tsp. garlic powder
  • 8 (6-in. ea.) fajita size low fat flour tortillas
  • 1 cup finely chopped white button mushrooms [or cremini mushrooms]
  • 1 cup zucchini
  • 1 cup finely chopped red or orange bell pepper
  • 1/2 cup finely chopped onion
  • 8 ounces lump crabmeat, drained and shells discarded
  • 3 Tbsp. grated Parmesan cheese
  • 1/4 tsp. salt
  • 1/4 tsp. ground black pepper

Directions

  1. Preheat oven to 425°.
  2. Microwave 4 tablespoons I Can't Believe It's Not Butter!® Spread in small microwave-safe bowl until melted. Stir in chili powder and garlic powder. Brush mixture on one side of each tortilla, then cut each into 8 wedges. Arrange wedges in single layer on baking sheet. Bake 8 minutes or until golden and crisp; set aside.
  3. Meanwhile, melt remaining 3 tablespoons Spread in large nonstick skillet over medium heat and cook mushrooms, zucchini, red pepper and onion, stirring occasionally, 8 minutes or until tender. Stir in remaining ingredients; set aside.
  4. To serve, spoon about 1 tablespoon crab mixture onto each tortilla wedge and sprinkle, if desired, with additional cheese.

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