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Not Your Regular Nachos: Crab Nachos

What do you get when you combine crispy, salty chips with spicy, melty cheese and fresh, flaky crab? Some amazingly delicious nachos! Between the newly-picked crab, the homemade pico de gallo, and the pepper-jack béchamel, these nachos are more gourmet than ghetto — who said Mexican food can't be high end?

The recipe calls for blue corn tortilla chips, but any tortilla chip would work. I used frozen corn — make sure it's thawed, you don't want soggy nachos — because fresh isn't in season. These nachos were incredibly tasty and I'm definitely making them again. To look at the recipe,

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Crab Nachos

Crab Nachos

Crab Nachos

Ingredients

  1. 4 tablespoons unsalted butter
  2. 4 tablespoons all-purpose flour
  3. 2 cups milk
  4. 1 small can chopped green chiles, drained
  5. 1 1/2 cups grated Pepper Jack
  6. 1/2 teaspoon salt
  7. 1/4 teaspoon cayenne pepper
  8. 1 (9-ounce) bag blue corn tortilla chips (8 to 10 cups)
  9. 1 pound lump crabmeat
  10. 1 cup cooked fresh corn kernels, from about 2 small ears of corn
  11. 2 cups grated cheddar
  12. 1/4 cup green onions, finely sliced
  13. 3/4 cup sour cream, for garnishing
  14. 2 tablespoons chopped fresh cilantro leaves, for garnishing
  15. Pico de gallo, for serving, recipe follows

Directions

  1. In a medium saucepan, melt the butter over medium-high heat and whisk in the flour. Cook, stirring constantly, for 2 to 3 minutes. Do not allow the flour to color.
  2. While whisking constantly, add the milk in a steady stream. Add the green chiles and bring the sauce to a boil. Cook, stirring frequently, for about 5 minutes, or until the sauce is thickened and bubbly.
  3. Add the pepper jack, salt, and cayenne pepper and stir until the cheese is melted and the sauce is smooth. Cover and remove from the heat.
  4. Preheat the oven to 400°F.
  5. In a large, ovenproof shallow casserole or on a large baking sheet, spread half of the tortilla chips in an even layer. Top with half of the crabmeat, half of the corn, and half of the cheddar cheese.
  6. Top with the remaining tortilla chips, crabmeat, and corn.
  7. Pour the hot cheese sauce over the crab and corn, then evenly spread the remaining grated cheddar over the top.
  8. Bake until the cheese is melted and bubbly and the nachos are heated through, 8 to 10 minutes. Garnish with the sliced green onions, sour cream, and cilantro. Serve with the pico de gallo alongside.

Serves 6.

Pico de Gallo:

3 ripe plum tomatoes (about 3/4 pound) or 1(14-ounce) can whole tomatoes, drained
1/4 cup chopped yellow onion
2 tablespoons minced cilantro leaves
1 jalapeno pepper, stem and seeds removed, finely chopped
1/4 teaspoon salt
1/2 teaspoon red hot sauce (recommended: Emeril's Hot Sauce)
2 teaspoons fresh lime juice
1 clove garlic, minced

  1. In the bowl of a food processor, combine all ingredients and pulse until the salsa is of uniform consistency but still slightly chunky, about 7 pulses.
  2. Transfer to a bowl and set aside until ready to serve the nachos.

Makes about 1 cup.


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Join The Conversation
sos666666 sos666666 8 years
whoever posted this recipe, make sure you note its not yours lol.. it was definitely on the food network, on emeril live.
JaimeLeah526 JaimeLeah526 9 years
I really don't like the taste of seafood with cheese on it. It ruins the flavor for me since I love seafood so much.
ALSW ALSW 9 years
This looks AWESOME!
DCStar DCStar 9 years
LOL...I don't usually think of nachos as "ghetto." That said - wowza these do look great!
chiefdishwasher chiefdishwasher 9 years
That is one of the best you have posted!
CoconutPie CoconutPie 9 years
They just received the first fresh crab of the season today at my local grocery store. I'll try this recipe for sure.
ElizabethRae ElizabethRae 9 years
"My mom makes the best hot crap dip" :ROTFL:
GrapeBubbleGum GrapeBubbleGum 9 years
This looks so good! My mom makes the best hot crap dip (it has cheddar and cream cheese) so this reminds me of family get-togethers :)
ElizabethRae ElizabethRae 9 years
Thanks CaterpillarGirl. I've only seen the raw stuff (maybe it's where I live). I'll have to look harder!
Phasekitty Phasekitty 9 years
:drool: These look amazing! BTW Party, my bf loves nachos and I told him about this feature last week and about your idea for an all nacho restaurant. He flipped over it and said he totally wants to go in on it with you- so you've got a business partner in LA if you need it ;) :-P
Dana18 Dana18 9 years
This looks Crazzy good!
bythesea bythesea 9 years
There's a restaurant near me that specializes in lobster nachos, and let me tell you...they are GOOD!
wackdoodle wackdoodle 9 years
Ah death-on-a-plate. I'm so allergic to shellfish that its a life or death matter now. Maybe fake crab nacho if the fake crab is made of wild white fish not farm raised. But then that's just fish nachos insist it. And the thing is I really would LOVE to have some crab or shrimp sometimes. I have this strange and strong craving for spicy garlic crab that I saw on a menu once but if I tried it I cold only eat a bit of it once then boom - no airwalk, epi-pen won't work and dead. Which sucks because the spicy garlic crab smells so good.
CaterpillarGirl CaterpillarGirl 9 years
the lump crab you buy at the store is already cooked. it looks yummy
gabiushka gabiushka 9 years
NO!
ElizabethRae ElizabethRae 9 years
An interesting combo. I wouldn't have thought of it but I'd definitely try it! It doesn't sound too difficult either. It seems like the crab would have to be cooked first though. Did you use it raw or buy it cooked? (Sorry if this is a 'duh' question. I haven't cooked with crab.)
sonnabobble sonnabobble 9 years
oh-my-god this couldn't possibly get any better!
SugarCat SugarCat 9 years
Yum!
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