first class fresh crab nachos vest

fresh crab nachos

yummy
Holidays

Fresh Crab Nachos

Preheat the oven to 375 degrees F.

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

Direction

  1. Preheat the oven to 375 degrees F.
  2. 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.
  3. 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.
  4. 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.