| Level: | Easy |
| Total: | 45 min |
| Active: | 15 min |
| Yield: | 8 servings |
Ingredients
- 6 ounces cream cheese, at room temperature
- 1/2 cup good mayonnaise, such as Hellmann’s
- 1/4 cup sour cream
- 12 ounces fresh jumbo lump crabmeat
- 3/4 cup minced scallions, white and green parts (4 to 5 scallions)
- 1 (4-ounce) can diced green chiles
- Grated zest of 1 lime
- Kosher salt and freshly ground black pepper
- 12 ounces sturdy yellow corn chips, such as Garden of Eatin’
- 6 ounces freshly grated extra-sharp white Cheddar
- 6 ounces freshly grated Monterey Jack
- 4 ounces canned pickled jalapeño pepper slices, drained
- 5 large plum tomatoes, seeded, cored, and small-diced
- 1 cup minced yellow onion
- 3 tablespoons minced fresh jalapeño pepper, seeds removed
- 2 tablespoons freshly squeezed lime juice
- 1 tablespoon good olive oil
- 1 large ripe Hass avocado, pitted, peeled, and 1/3-inch diced
- 3 tablespoons minced fresh parsley or cilantro
- Juice of 1/2 lime, for serving
Instructions
- 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.
Nutrition Facts
| 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 | 1178 mg |
Reviews
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
I made it and then put it over the chips. We didn’t feel it had much flavor.
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.
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.
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.
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.
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.
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.
This was delicious. It’s enough for 6 people easily. I wish I could upload the photo of our dish. So yummy!!
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!