Lump Crab Loaded Nachos
The cheesy, yummy Nachos using Maryland Lump Crab.
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
