Summer Crab Nachos
These summer crab nachos are a snacky dream! Jumbo lump crab with lots of lime, melty cheese, crunchy tortilla chips and a crisp, refreshing garden salsa. Perfect for happy hour or a last minute get together!
Ingredients
- 1 large bag of your favorite tortilla chips
- 1 pound jumbo lump crabmeat
- 1 teaspoon old bay seasoning
- 6 green onions, thinly sliced
- 2 limes, juiced
- 1 cup freshly grated white cheddar cheese
- 1 cup freshly grated fontina cheese
- 1 cup cherry tomatoes, chopped
- 1 jalapeno pepper, seeded and diced
- 1 large shallot, diced
- ⅓ cup diced radish
- ⅓ cup chopped fresh cilantro
- kosher salt and pepper
Instructions
- Preheat the oven (or even your grill!) to 400 degrees F. Line a baking sheet with parchment paper.
- Spread the tortilla chips out on the baking sheet, in as much of a single layer that you can.
- In a large bowl, toss the crab with the old bay, half of the green onion and the juice of 1 lime. Spread the crab mixture out over the tortilla chips.
- Top the crab with the cheddar and fontina cheese.
- In a large bowl, combine the remaining green onions, remaining lime juice and the tomatoes, jalapenos, shallots, radish and cilantro. Add a big pinch of salt and pepper. Stir. Add more lime if needed.
- Place the sheet pan in the oven and bake for 8 to 10 minutes, until the cheese is melted and all the chips are warm.
- Remove the pan and top with the salsa. Serve immediately!
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