Instructions: Preheat the oven to 400 . Brush both sides of the tortillas lightly with oil; cut each into 8 triangles. Place on baking sheets and sprinkle lightly with salt, if desired. Bake for 10 minutes or until lightly browned. Turn, and bake 2 to 3 more minutes or until crisp and golden. Remove and set aside.

Note: The chips may be kept in an airtight container at room temperature for several days or frozen. Top each tortilla with a small mound of crab. Drizzle with 1/4 teaspoon salsa and cover with cheese. The nachos may be refrigerated overnight or frozen. Place on baking sheet and freeze, uncovered. When firm, layer in covered containers separated by sheets of waxed paper. Do not defrost before baking. Before serving, preheat oven to 400 . Bake on greased baking sheets for 5 minutes if at room temperature, 8 to 10 minutes if frozen, or until heated through and cheese is melted.

Makes 32 nachos.

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