Crab & Veggie-Topped Crisps Recipe

Name: Crab & Veggie-Topped Crisps
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup white mushrooms; 7 tablespoons I Can't Believe It's Not Butter!(R) Spread; 1 cup zucchini finely chopped; 1 cup red bell pepper; 1/2 cup onions; 8 ounces lump crab meat; 3 tablespoons grated Parmesan cheese; 1/4 teaspoon salt; 1/2 teaspoon chili powder each, and garlic powder; 8 low-fat flour tortillas 6-in., soft taco size

Servings: persons

1
Meanwhile, melt remaining 3 tablespoons Spread in 12-inch 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.
2
To serve, spoon about 1 tablespoon crab mixture onto each tortilla wedge and sprinkle, if desired, with additional cheese.
3
Microwave 4 tablespoons I Can't Believe It's Not Butter!(R) 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.
4
Preheat oven to 425u00b0.

1007

kcal

Calories

Fat

163

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 cup white mushrooms, 7 tablespoons I Can't Believe It's Not Butter!(R) Spread, 1 cup zucchini finely chopped, 1 cup red bell pepper, and more.

Yes, Crab & Veggie-Topped Crisps falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Crab & Veggie-Topped Crisps

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions