By: Text: Jason Horn and Cooking Light staff
Photo: Howard L. Puckett
An easy crab salad that has tons of flavor―it includes tangy lime, fiery chipotle, creamy avocado, and crunchy vegetables―is baked on tortilla chips for a unique appetizer. Reviewer vicman33 raves, "This is the best crab appetizer I have ever had. Try to use jumbo lump from the US not the asian crabmeat. This dish will be the hit of the party."