Description
Ina Garten’s fresh crab nachos blend coastal elegance with zesty Mexican-inspired flavors. Crisp tortilla chips cradle succulent crab meat, creating a luxurious appetizer that elevates classic game-day snacking with gourmet California charm.
Ingredients
Scale
Main Protein and Cheese:
- 12 ounces (340 grams) fresh jumbo lump crabmeat
- 6 ounces (170 grams) freshly grated extra-sharp white Cheddar
- 6 ounces (170 grams) freshly grated Monterey Jack
Creamy Base and Vegetable Ingredients:
- 6 ounces (170 grams) cream cheese, at room temperature
- ½ cup (120 ml) good mayonnaise, such as Hellmann’s
- ¼ cup (60 ml) sour cream
- 1 large ripe Hass avocado, pitted, peeled, and ⅓-inch (0.8 cm) diced
- 5 large plum tomatoes, seeded, cored, and small-diced
- 1 cup (150 grams) minced yellow onion
- ¾ cup (90 grams) minced scallions, white and green parts (4 to 5 scallions)
- 1 (4-ounce/115-gram) can diced green chiles
- 4 ounces (115 grams) canned pickled jalapeño pepper slices, drained
- 3 tablespoons (45 ml) minced fresh jalapeño pepper, seeds removed
Seasonings and Final Touches:
- 12 ounces (340 grams) sturdy yellow corn chips, such as Garden of Eatin’
- Grated zest of 1 lime
- 2 tablespoons (30 ml) freshly squeeze
Instructions
- Warm the oven to 375°F (190°C), ensuring the rack is positioned in the center for even heating.
- Craft the creamy crab mixture by blending cream cheese, mayonnaise, and sour cream until silky smooth. Tenderly incorporate crabmeat, scallions, chiles, lime zest, salt, and black pepper, creating a harmonious filling.
- Layer the first batch of corn chips across a spacious ovenproof platter, creating a foundational base. Delicately dollop half of the crab mixture over the chips, ensuring even distribution. Generously sprinkle Cheddar and Monterey Jack cheeses, then scatter pickled jalapeños for an extra kick.
- Add a second layer of corn chips atop the first, repeating the process with remaining crab mixture and cheeses to build a robust nacho landscape.
- Transfer the assembled nachos to the preheated oven, allowing them to bake for 20 to 30 minutes until the cheese transforms into a bubbling, golden blanket.
- While the nachos bake, construct a vibrant topping by combining diced tomatoes, onion, jalapeño pepper, lime juice, olive oil, avocado, parsley, and a pinch of salt in a mixing bowl.
- Once nachos emerge golden and aromatic, immediately crown them with the fresh topping. Enhance with an additional squeeze of lime juice and serve piping hot for maximum flavor and texture.
Notes
- Maximize Crab Quality: Select premium fresh jumbo lump crabmeat for superior taste and texture, bypassing canned alternatives that often compromise deliciousness.
- Strategic Chip Distribution: Create multiple layers of corn chips and crab mixture to guarantee even cheese coverage and maximize flavor in every crispy bite.
- Temperature Precision: Ensure complete oven preheating at 375°F (190°C) before baking, which guarantees perfect cheese melting and achieving optimal nacho crispiness.
- Moisture Management: Thoroughly drain pickled jalapeños to prevent unwanted sogginess, maintaining the nachos’ desirable crunch and preventing potential structural failure.
- Topping Timing: Assemble fresh tomato and avocado garnish during baking, ensuring peak freshness and vibrant flavors when added immediately after removing from oven.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving (based on 6 servings)
- Calories: 550
- Sugar: 4g
- Sodium: 950mg
- Fat: 35g
- Saturated Fat: 15g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 90mg