Fresh Crab Nachos | Recipes

• servings: 8 servings

Ingredients

6 ounces cream cheese, at room temperature

½ cup good mayonnaise, such as Hellmann’s

¼ cup sour cream

12 ounces fresh jumbo lump crabmeat (see note)

¾ 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 ½ lime, for serving

Directions

Preheat the oven to 375 degrees.

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.

NOTES:

I prefer jumbo lump crabmeat instead of shredded because you can really taste the crabmeat.

Pick through the crabmeat to remove any shells.

Be sure to wash your hands after handling the chiles and pickled jalapeños so you don’t get the spicy oils in your eyes.