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Fresh Crab Nachos
Not all nachos need to feature beef, and this is the perfect example. This recipe from Ina Garten subs the meat for crab, making it a lighter alternative and also perfect for pescatarians. You can also beef it up with some sauteed shrimp.
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
INSTRUCTIONS
- 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.
