FRESH CRAB NACHOS
Steps:
- 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.
SEAFOOD NACHOS
I got this out of the new "Family Circle" magazine. Nobody has posted such a recipe on Zaar from what I could find while searching. I think it sounds quite yummy and wanted to pass it along.
Provided by TheDancingCook
Categories Tex Mex
Time 26m
Yield 1 13X9 dish, 6 serving(s)
Number Of Ingredients 12
Steps:
- Mix crab, shrimp, sour cream, chilis, chili powder, cumin and salt.
- Cover bottom and sides of a 13x9 dish with tortilla chips.
- Cover chips with seafood mixture and top with salsa, cheese, olives and scallions.
- Bake at 350 degrees for 16 minutes or until heated through and cheese is melted.
- Serve hot.
SHRIMP AND CRAB NACHOS
This recipe was in the April 2010 Coastal Living Magazine. Created by Chef Jeff Tunks, Passionfish in Reston, VA. "I love the classic mixture of tortilla chips, melted cheese, and pickled jalapenos; adding shrimp and crabmeat just takes it to a new level."
Provided by Docs Mom
Categories Crab
Time 23m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in a large skillet over medium heat. Add shrimp, cumin, and garlic; saute 3 minutes or until shrimp are pink.
- Combine cooked shrimp, crab, sour cream, and onion in a large bowl.
- Spread tortilla chips on an aluminum foil-lined baking sheet. Top with shrimp mixture. Sprinkle with cheese, and top with jalapeno.
- Broil 5 to 6 inches from heat 2 minutes or until cheese melts. Serve immediately.
Nutrition Facts : Calories 596, Fat 34.5, SaturatedFat 15.6, Cholesterol 219.6, Sodium 1333.8, Carbohydrate 30, Fiber 3, Sugar 2.4, Protein 42.1
CHEDDAR SHRIMP NACHOS
"These fun finger foods in tortilla chip scoops are just the thing for cold-weather get-togethers," says Lisa Feld, a field editor from Grafton, Wisconsin.
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 4 dozen.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the shrimp, cheese, chilies, onions and olives. Combine the mayonnaise and cumin; add to shrimp mixture and toss to coat. , Drop by tablespoonfuls into tortilla scoops. Place on ungreased baking sheets. Bake at 350° for 5-10 minutes or until cheese is melted. Serve warm.
Nutrition Facts : Calories 49 calories, Fat 4g fat (1g saturated fat), Cholesterol 18mg cholesterol, Sodium 72mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.
SHRIMP & CRAB NACHOS RECIPE - (3.5/5)
Provided by Texaschef11
Number Of Ingredients 10
Steps:
- Heat oil in a large nonstick skillet over medium heat. Add shrimp, cumin, and garlic; sauté 3 minutes or until shrimp are pink. Combine cooked shrimp, crab, sour cream, and green onions in a large bowl. In an oven safe dish, add chips and top with mixture. Sprinkle with cheese, and top with jalapeño. Broil 5 to 6 inches from heat 2 minutes or until cheese melts. Serve immediately.
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