Back of 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, . Crab Nachos From Emeril Lagasse Ingredients4 tablespoons unsalted butter 4 tablespoons all-purpose flour 2 cups milk 1 small can chopped green chiles, drained 1 1/2 cups grated Pepper Jack 1/2 teaspoon salt 1/4 teaspoon cayenne pepper 1 (9-ounce) bag blue corn tortilla chips (8 to 10 cups) 1 pound lump crabmeat 1 cup cooked fresh corn kernels, from about 2 small ears of corn 2 cups grated cheddar 1/4 cup green onions, finely sliced 3/4 cup sour cream, for garnishing 2 tablespoons chopped fresh cilantro leaves, for garnishing Pico de gallo, for serving, recipe follows Directions 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. 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. 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. Preheat the oven to 400°F. 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. Top with the remaining tortilla chips, crabmeat, and corn. Pour the hot cheese sauce over the crab and corn, then evenly spread the remaining grated cheddar over the top. 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 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. Transfer to a bowl and set aside until ready to serve the nachos. Makes about 1 cup. Information Category Other, Appetizers Cuisine Mexican View 17 Photos › Photo 1 Photo 2 Photo 3 Photo 4 Photo 5 Photo 6 Photo 7 Photo 8 Photo 9 Photo 10 Photo 11 Photo 12 Photo 13 Photo 14 Photo 15 Photo 16 Photo 17 Comments 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 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 9 years This looks AWESOME! DCStar 9 years LOL...I don't usually think of nachos as "ghetto." That said - wowza these do look great! chiefdishwasher 9 years That is one of the best you have posted! 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 9 years "My mom makes the best hot crap dip" :ROTFL: 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 9 years Thanks CaterpillarGirl. I've only seen the raw stuff (maybe it's where I live). I'll have to look harder! 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 9 years This looks Crazzy good! bythesea 9 years There's a restaurant near me that specializes in lobster nachos, and let me tell you...they are GOOD! 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 9 years the lump crab you buy at the store is already cooked. it looks yummy gabiushka 9 years NO! 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 9 years oh-my-god this couldn't possibly get any better! SugarCat 9 years Yum!