Avocado and Crabmeat Canapes

Ingredients

• 1 ripe Haas avocado (the black variety with the pebbly skin)
• 1 tablespoon fresh lime juice
• 1 tablespoon finely minced fresh coriander
• ½ cup lump crabmeat
• Salt and cayenne pepper to taste
• 2 egg whites
• 24 to 30 unsalted tortilla chips

• Nutritional Information

  • Nutritional analysis per serving (2 servings)

    367 calories; 22 grams fat; 3 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 5 grams polyunsaturated fat; 32 grams carbohydrates; 8 grams dietary fiber; 1 gram sugars; 12 grams protein; 32 milligrams cholesterol; 1149 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Preparation

1. Preheat broiler. Line a baking sheet with foil.
2. Peel the avocado and remove the pit. Puree in a food processor along with the lime juice and fresh coriander. Transfer to a bowl, fold in the crabmeat and season to taste with salt and cayenne pepper.
3. Beat the egg white with a pinch of salt until they hold firm peaks but are still creamy. Stir one-fourth of the egg whites into the avocado mixture then fold in the rest.
4. Arrange the chips on the baking sheet, spoon some of the avocado mixture onto each and broil until lightly browned. Transfer to a serving dish and serve at once.