Chipotle-Lime Crab Crisps

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48 baked tortilla chips

1/2 cup reduced-fat mayonnaise

1 teaspoon chopped canned chipotle chile in adobo sauce

1 tablespoon fresh lime juice

3/4 pound lump crabmeat, shell pieces removed

1/4 cup (1 ounce) grated fresh Parmesan cheese

2 tablespoons finely chopped peeled jicama

2 tablespoons thinly sliced green onions

2 tablespoons finely chopped red bell pepper

2 tablespoons finely chopped fresh cilantro

1 tablespoon finely chopped celery

1 medium avocado, peeled and diced

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