30 minutes
A delectable nacho dish featuring the unique combination of crunchy corn chips, creamy crabmeat, and melted cheese, topped with a fresh, vibrant salsa.
Cream Cheese, at room temperature
0 oz
cups
cups
Fresh Jumbo Lump Crabmeat
0 oz
Scallions, minced
cups
Diced Green Chiles
0 cans
Lime Zest, of 1 lime
0 zest
to taste
Black Pepper, freshly ground
to taste
Yellow Corn Chips, sturdy
0 oz
Extra-Sharp White Cheddar, grated
0 oz
Monterey Jack, grated
0 oz
Pickled Jalapeño Pepper Slices, drained
0 oz
Plum Tomatoes, seeded, cored, and diced
each
Yellow Onion, minced
cups
Fresh Jalapeño Pepper, minced
tablespoons
tablespoons
tablespoons
Avocado, ripe, diced
each
Flat Leaf Parsley, minced
tablespoons
Lime Juice, of ½ lime
0 juice
1. Preheat Oven and Mix Creamy Base
Preheat your oven to 375 degrees. In a medium bowl, stir together the cream cheese, mayonnaise, and sour cream until the mixture is smooth and well combined.
2. Add Crab and Seasonings
Gently fold in the fresh jumbo lump crabmeat, minced scallions, diced green chiles, and lime zest. Season with kosher salt and freshly ground black pepper to taste.
3. Assemble Nachos
On an ovenproof platter or sheet pan, distribute half of the corn chips and spoon dollops of the crab mixture over them. Sprinkle half of the grated extra-sharp white Cheddar, half of the Monterey Jack cheese, and the pickled jalapeño slices. Repeat with the remaining chips, crab mixture, and cheeses.
4. Bake Nachos
Place the nachos in the preheated oven and bake for 20 to 30 minutes, or until the cheese is melted and bubbling.
5. Prepare Fresh Topping
While the nachos are baking, prepare the fresh topping. In a large bowl, combine the diced plum tomatoes, minced yellow onion, fresh jalapeño pepper, lime juice, olive oil, diced avocado, parsley or cilantro, and a pinch of salt.
6. Finish and Serve
Once the nachos come out of the oven, spoon the fresh topping over them and finish with a sprinkle of lime juice. Serve immediately.
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