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Recipe Detail Page
Loaded-Up Crab Nachos with Old-Bay Queso
Holiday 2024
Take a crab dip–inspired mix to the next level by dolloping over nachos and loading the whole stack up with delicious fresh ingredients.
Makes 8 appetizer servings
CRAB MIXTURE
1 small bunch green onions
4 oz (115 g) cream cheese, cubed and at room temperature
1/4 cup (60 mL) mayonnaise
1/2 cup (125 mL) grated cheddar cheese
1 1/2 tsp (7 mL) Old Bay Seasoning
1/2 lb (225 g) pasteurized crab meat, drained and patted dry
275 to 350 g tortilla chips
TOPPINGS
2 cups (500 mL) grated cheddar or Monterey Jack cheese or a mix, divided
1/2 cup (125 mL) pickled jalapeños
2 avocados, chopped
4 tsp (20 mL) freshly squeezed lemon juice
2 tomatoes, seeded and chopped
1/2 cup (125 mL) chopped cilantro
1. Preheat oven to 375°F (191°C).
2. Finely chop green onions, separating the white and green parts. To make crab mixture, stir cream cheese with mayo, cheese, seasoning and chopped white onion ends. Add crab and stir to mix. Set aside while preparing nachos.
3. Prepare nachos by layering half of the tortilla chips over a large parchment-lined baking sheet. Sprinkle with 1 cup (250 mL) cheese. Layer remaining chips overtop. Sprinkle with remaining 1 cup (250 mL) cheese and jalapeños. Bake until cheese begins to melt and is crispy, about 12 minutes. Remove tray from oven. Dollop the crab mixture over chips. Continue baking until crab mixture warms a little, about 4 to 5 more minutes.
4. Meanwhile, stir avocado with lemon juice.
5. Remove nachos from oven. Carefully slide onto a large serving platter. Sprinkle with prepared avocados, tomatoes, cilantro and green parts of green onions. The amount of green onion will vary depending on the size of the bunch so use your judgment. Serve immediately.
Makes 8 appetizer servings
