Recipe courtesy of Ina Garten
From:
Modern Comfort Food
Fresh Crab Nachos
- Level: Easy
- Total: 45 min
- Active: 15 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 708
- Total Fat
- 54 g
- Saturated Fat
- 18 g
- Carbohydrates
- 37 g
- Dietary Fiber
- 6 g
- Sugar
- 5 g
- Protein
- 24 g
- Cholesterol
- 113 mg
- Sodium
- 941 mg
- Level: Easy
- Total: 45 min
- Active: 15 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 708
- Total Fat
- 54 g
- Saturated Fat
- 18 g
- Carbohydrates
- 37 g
- Dietary Fiber
- 6 g
- Sugar
- 5 g
- Protein
- 24 g
- Cholesterol
- 113 mg
- Sodium
- 941 mg
Ingredients
NEW: You can now switch to Cook Mode to keep your screen awake.
Directions
- 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.
Looking for Something Else?
37 Reviews
monicasauveOctober 1, 2023
We didn't like it- plain and simple. With all the ingredients- why pay for fresh crab?- we couldn't taste it.. We don't recommend this recipe
Regina Phillips-ScarbroJuly 15, 2023
I made it and then put it over the chips. We didn’t feel it had much flavor.
Karen V.June 11, 2023
My husband really enjoyed the flavor of this dish. He too said it got soggy too quickly. Will definitely make again but will do so as a dip with the chips on the side.
Tim LovingApril 27, 2023
The recipe is great and for those who worry about the crab price, you can gotta a Costco, Sam’s Club, Whole Foods and buy canned crab out the refrigerated section and usually runs $20 for a pound. You can this use the other four ounces to sprinkle straight out the can on top right before putting it in the oven. Thank me later.
lesleighrootApril 17, 2023
I followed the instructions exactly (even found the Garden of Eatin' chips) but it got soggy very quickly and therefore no one ate it. Very disappointing. Lots of time and pretty expensive ingredients to flop that badly. I have never run across one of Ina's recipes that wasn't great, so I didn't do a test run beforehand but should have. And the salsa/peppers totally overpowered the delicate crab. Might be worth a try with chicken or beef instead of crab.
CarolineorlynnFebruary 28, 2023
It was really delicious, but I had too much of the crab mixture left over. If I made it again, I would cut the crab mixture in half. Was really good. I just didn't know what to do with the leftover crab mix.
itsmecissyFebruary 14, 2023
Perfect for Superbowl Sunday. Prep time is a little labor intensive -so much chopping!- but fortunately my husband loves this task. I substituted white onion for the yellow because I think white onion has a "cleaner" flavor in salsa. And sorry Ina, I used cilantro. My container of lump crab meat was 16oz so I just added the whole thing so as not to have such a small amount leftover. I definitely WOULD NOT add lime zest next time. It was bitter (yes, I only used the green part) and detracted from the other wonderful flavors. I also divided everything between two half sheet pans lined with parchment paper so I could give one to our neighbors. One half sheet pan is enough for 2 or 3 people. I offered the avocado pico de gallo on the side so as not to make the chips soggy. We had a bit leftover and had it with eggs this morning. Although not traditional, I'd suggest a little minced garlic in the pico de gallo next time too. This recipe is a keeper and I will be making again.
Gidget D.January 2, 2023
I made this recipe for New Years Day. And it was so so good. I was challenged when my oven broke down just in time for the holidays. But I made the recipe and proportioned it to the size of a 1/4 sheet pan that fit in my emergency toaster oven. The salsa was the perfect bite to the creamy delicious crab mixture and the crunchy chips. I can always rely on a recipe from Ina to help me get something fresh and fabulous on the table at my house.
Karen GoldsteinDecember 6, 2022
This was delicious. It’s enough for 6 people easily. I wish I could upload the photo of our dish. So yummy!!
Cookin-n-STLOctober 31, 2022
Wow! What an awesome way to take a very rich recipe and make it super fresh. So very sorry Ina, I’m not telling you, but I may have used the “herb that shall not be named.” In all honesty, my husband and I agree we could eat just the avocado salsa by itself. We did reduce the salt (as our chips were already salted), but everything else is spot on! We’ll not make nachos again without the double decker approach. Brilliant!
