Crab & Veggie-Topped Crisps

Crab & Veggie-Topped Crisps

Category: Entertaining

  • Recipe serves 16 servings

  • Prep Time 20 min

  • Cook Time 20 min


  • 7 Tbsp. I Can’t Believe It’s Not Butter!® Original Spread

  • 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


  • Preheat oven to 425°.

  • 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.

  • 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.

  • To serve, spoon about 1 tablespoon crab mixture onto each tortilla wedge and sprinkle, if desired, with additional cheese.

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