CRAB NACHOS RECIPE RECIPES

Name: Fresh Crab Nachos
Cook time: 15 min
Total time: 45 min
Yield: 8 servings
Ingredients: 6 ounces cream cheese, at room temperature; 1/2 cup good mayonnaise, such as Hellmann’su00A0; 1/4 cup sour creamu00A0; 12 ounces fresh jumbo lump crabmeatu00A0; 3/4 cup minced scallions, white and green parts (4 to 5 scallions)u00A0; 1 (4-ounce) can diced green chilesu00A0; Grated zest of 1 limeu00A0; Kosher salt and freshly ground black pepperu00A0; 12 ounces sturdy yellow corn chips, such as Garden of Eatin’u00A0; 6 ounces freshly grated extra-sharp white Cheddaru00A0; 6 ounces freshly grated Monterey Jacku00A0; 4 ounces canned pickled jalapeño pepper slices, drainedu00A0; 5 large plum tomatoes, seeded, cored, and small-dicedu00A0; 1 cup minced yellow onionu00A0; 3 tablespoons minced fresh jalapeño pepper, seeds removedu00A0; 2 tablespoons freshly squeezed lime juiceu00A0; 1 tablespoon good olive oilu00A0; 1 large ripe Hass avocado, pitted, peeled, and 1/3-inch dicedu00A0; 3 tablespoons minced fresh parsley or cilantrou00A0; Juice of 1/2 lime, for servingu00A0

FRESH CRAB NACHOS RECIPE | INA GARTEN | FOOD NETWORK

Fresh Crab Nachos Recipe | Ina Garten | Food Network image

Provided by Ina Garten

Categories appetizer

Total Time 45 minutes

Cook Time 15 minutes

Yield 8 servings

Number Of Ingredients 20

Ingredients

6 ounces cream cheese, at room temperature
1/2 cup good mayonnaise, such as Hellmann’s
1/4 cup sour cream
12 ounces fresh jumbo lump crabmeat
3/4 cup minced scallions, white and green parts (4 to 5 scallions)
1 (4-ounce) can diced green chiles
Grated zest of 1 lime
Kosher salt and freshly ground black pepper
12 ounces sturdy yellow corn chips, such as Garden of Eatin’
6 ounces freshly grated extra-sharp white Cheddar
6 ounces freshly grated Monterey Jack
4 ounces canned pickled jalapeño pepper slices, drained
5 large plum tomatoes, seeded, cored, and small-diced
1 cup minced yellow onion
3 tablespoons minced fresh jalapeño pepper, seeds removed
2 tablespoons freshly squeezed lime juice
1 tablespoon good olive oil
1 large ripe Hass avocado, pitted, peeled, and 1/3-inch diced
3 tablespoons minced fresh parsley or cilantro
Juice of 1/2 lime, for serving

Steps:

Preheat the oven to 375 degrees F.
In a medium bowl, stir together the cream cheese, mayonnaise, and sour cream until smooth. Gently stir in the crabmeat, scallions, chiles, lime zest, 2 teaspoons salt, and 1 teaspoon black pepper and set aside.
Distribute half of the corn chips on a large (12 × 18 × 2-inch) ovenproof serving platter (or a sheet pan). Spoon half of the crab mixture over the chips in dollops and then sprinkle with half of the Cheddar, half of the Monterey Jack, and all of the pickled jalapeños. Sprinkle with the remaining chips, then distribute the remaining crab mixture and cheeses on top. Bake for 20 to 30 minutes, until the cheese is melted and bubbling.
Meanwhile, prepare the topping. In a large bowl, combine the tomatoes, onion, jalapeño pepper, lime juice, olive oil, avocado, parsley, and 1 teaspoon salt. Spoon onto the nachos, sprinkle with lime juice, and serve hot.

EASY CRAB RECIPES - OLIVEMAGAZINE

Easy Crab Recipes - olivemagazine image

Make the most of this meaty shellfish with our recipes, from crab cacio e pepe pasta to crab and avocado rolls and a classic crab thermidor

Provided by OLIVEMAGAZINE.COM

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