There are few dishes that a Marylander won’t add crab to (although I have yet to see Crab Smoothies, but…) so Crab Nachos is definitely a no-brainer. With tons of cheese, sour cream and of course, Old Bay, these nachos are creamy and delicious. Yes, quintessential “Texas Meets Maryland!”
Lump Crab Loaded Nachos
Jump to Recipe1 lb Lump Maryland Crab Meat
1 large bag of restaurant style tortilla chips
1 tablespoons butter
1 tablespoon olive oil
2 cloves garlic, pressed or minced
1 tsp cumin
2 tsp Hot Old Bay Spice (or chili powder, if not available)
1/2 tsp salt
Fresh ground black pepper
1 can yellow corn
1 can sliced or chopped jalapeños
1/2 cup sour cream
3 tablespoons mayo
3 cups Monterey Jack cheese
Toppings:
1 ripe avocado, chopped
1/3 cup minced scallions
Heat up your galley oven to about 350º.
Today I’m feeding a fairly large group so I’m keeping the prep time to a minimum by using canned corn and peppers. This recipe would be great with cooked fresh corn and minced jalapeños or serranos and well.
In a large (2-quart) sauce pan add the drained corn and spices. Cook over medium flame until corn is golden, about 5 minutes.
Add the sour cream, mayo and drained can of Jalapeño peppers. Stir over low heat to combine, about two minutes. Then gently fold in the crab meat, careful not to break up the lumps of crab. I have to say this was the most expensive lump crab I have ever bought. I’m not even going to tell you the price because I’m a little embarrassed about it. But I also have to say it was the BEST lump crab I’ve ever purchased. Just look at the photo below and see how the meat was 100% backfin…the best. The lumps look the size of chopped chicken.
Cover a baking pan or cookie sheet with non-stick foil. Layer tortilla chips on the foil. Spoon half of the crab mixture on the tortillas, then sprinkle with half of the shredded cheese. Repeat the next layer. Place in your preheated oven for 8-10 minutes, until cheese is melted.
Carefully remove from the oven. If you plan on placing this on a nice serving platter you can pick up the foil (with oven mitts) and slide the nachos into your serving platter.
Layer on some chopped avocado and scallions, then serve immediately while it’s still warm.
Best eaten at the dock, not under way!
Lump Crab Loaded Nachos
Ingredients
- 1 lb Lump crab meat
- 1 large bag Restaurant style tortilla chips
- 1 tbsp Butter
- 1 tbsp Olive oil
- 2 Garlic cloves, pressed or minced
- 1 tsp Cumin
- 2 tsp Hot Old Bay Spice (or chili powder with a tsp salt)
- 1/2 tsp Salt
- Fresh ground pepper
- 1 can Yellow corn (or the equivalent in fresh)
- 1 can Sliced or chopped jalapeños (or the equivalent in fresh)
- 1/2 cup Sour cream
- 3 tbsp Mayonaise
- 3+ cups Monterey Jack cheese
Toppings
- 1 Ripe avocado, chopped
- 1/3 cup Scallions, minced
Instructions
- Heat your oven to 350º. In a large (2-quart sauce pan) add the drained corn and spices. Cook over medium flame until corn is golden, about 5 minutes. Add the sour cream, mayo and drained can of Jalapeño peppers. Stir over low heat to combine, about two minutes. Then gently fold in the crab meat, careful not to break up the lumps of crab.
- Cover a baking pan or cookie sheet with non-stick foil. Layer tortilla chips on the foil. Spoon half of the crab mixture on the tortillas, then sprinkle with half of the shredded cheese. Repeat the next layer. Place in your preheated oven for 8-10 minutes, until cheese is melted.
- Carefully remove from the oven. If you plan on placing this on a nice serving platter you can pick up the foil (with oven mitts) and slide the nachos into your serving platter. Sprinkle with chopped avocado and scallions. Serve hot.
Notes
