Lump Crab Nachos

Lump Crab Nachos combines the decadence of lump crab meat with the crunch of nachos, creating a winning recipe that will have your friends and family cheering for more.

Game day gatherings are all about exciting plays, thrilling touchdowns, and, of course, scrumptious snacks. If you’re looking to elevate your Sunday game day experience, why not try something extraordinary? Enter Lump Crab Nachos! This gourmet twist on a classic favorite combines the decadence of lump crab meat with the crunch of nachos, creating a winning recipe that will have your friends and family cheering for more.

Ingredients:

8oz lump crab meat
1 large bag of corn tortilla chips of choice
2 cups Monterrey Jack cheese, shredded, reserve 1 cup to sprinkle on chips before baking
2 cups White cheddar cheese, shredded, reserve 1 cup to sprinkle on chips before baking
1/2 cup milk
1/2 cup heavy cream
1/2 a small white onion, diced
1/2 red bell pepper, diced
1/2 green bell pepper, diced
1 tbsp garlic paste
1 tbsp butter
1 tsp All purpose seasoning
1 tsp dried parsley flakes
1 tsp table blend seasoning (salt free)
Kosher salt & pepper to taste

1 tsp of cornstarch if you like a thicker queso!

Toppings: Sour cream, diced tomatoes, lime wedges, jalapeños, cilantro *optional

Instructions:

Prepare the Lump Crab: If using canned crab meat, drain and gently pick through it to remove any shell fragments. For fresh lump crab meat, ensure it’s cleaned and ready to use.

Preheat the Oven: Preheat your oven to broil

Prepare queso: To a small skillet or pot, melt butter and saute onions, peppers and garlic until fragrant, about 2 minutes. Then add milk and seasoning taste. Turn heat to low and begin adding cheese a little at a time until fully melted. Once cheese is melted, add cornstarch and thicken queso, bring to a low simmer and once thick, turn off the heat.

Assemble the Nachos: On a large baking sheet or oven-safe platter, arrange a single layer of tortilla chips. Sprinkle the shredded Monterey Jack and cheddar cheese evenly over the chips. Then, distribute the queso and lump crab meat on top of the cheese. You can leave excess queso for later dipping if desired.

 Place the assembled nachos in the preheated oven and broil until cheese is melted and everything is heated through, about 1 to 2 minutes

Add Toppings: Add Sour Cream, more onion, diced tomatoes, and, if desired, sliced jalapeño peppers over the crab meat.

Garnish and Serve: Once out of the oven, drizzle the sour cream over the nachos, sprinkle with chopped cilantro, and garnish with lime wedges for that zesty kick.

Yield: 4-6 servings

Lump Crab Nachos

Lump Crab Nachos

Lump Crab Nachos combines the decadence of lump crab meat with the crunch of nachos, creating a winning recipe that will have your friends and family cheering for more.

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Ingredients

  • 8oz lump crab meat
  • 1 large bag of corn tortilla chips of choice
  • 2 cups Monterrey Jack cheese, shredded, reserve 1 cup to sprinkle on chips before baking
  • 2 cups White cheddar cheese, shredded, reserve 1 cup to sprinkle on chips before baking
  • 1/2 cup milk
  • 1/2 cup heavy cream
  • 1/2 a small white onion, diced
  • 1/2 red bell pepper, diced
  • 1/2 green bell pepper, diced
  • 1 tbsp garlic paste
  • 1 tbsp butter
  • 1 tsp All purpose seasoning
  • 1 tsp dried parsley flakes
  • 1 tsp table blend seasoning (salt free)
  • Kosher salt & pepper to taste
  • 1 tsp of cornstarch if you like a thicker queso!

Instructions

  1. Prepare the Lump Crab: If using canned crab meat, drain and gently pick through it to remove any shell fragments. For fresh lump crab meat, ensure it's cleaned and ready to use.
  2. Preheat the Oven: Preheat your oven to broil
  3. Prepare queso: To a small skillet or pot, melt butter and saute onions, peppers and garlic until fragrant, about 2 minutes. Then add milk and seasoning taste. Turn heat to low and begin adding cheese a little at a time until fully melted. Once cheese is melted, add cornstarch and thicken queso, bring to a low simmer and once thick, turn off the heat.
  4. Assemble the Nachos: On a large baking sheet or oven-safe platter, arrange a single layer of tortilla chips. Sprinkle the shredded Monterey Jack and cheddar cheese evenly over the chips. Then, distribute the queso and lump crab meat on top of the cheese. You can leave excess queso for later dipping if desired.
  5. Place the assembled nachos in the preheated oven and broil until cheese is melted and everything is heated through, about 1 to 2 minutes
  6. Add Toppings: Add Sour Cream, more onion, diced tomatoes, and, if desired, sliced jalapeño peppers over the crab meat.
  7. Garnish and Serve: Once out of the oven, drizzle the sour cream over the nachos, sprinkle with chopped cilantro, and garnish with lime wedges for that zesty kick.

Conclusion:

Lump Crab Nachos are a touchdown for your taste buds, combining the richness of crab with the crunch of nachos in every bite. Whether you’re hosting a game day party or looking for a gourmet snack to enjoy while watching your favorite team, these nachos are sure to be a crowd-pleaser. So, get ready to savor the excitement of the game with this extraordinary twist on a classic favorite. Lump Crab Nachos are the perfect addition to your Sunday game day spread!

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