Ina Garten Fresh Crab Nachos

Ina Garten fresh crab nachos are an easy game day appetizer so good, her assistant said nobody would watch football. She layers jumbo lump crab in a creamy cheese mix over chips with Cheddar and Monterey Jack. Fresh avocado tomato salsa goes right on top before serving.

The move here is jumbo lump crab instead of shredded. Big pieces hold up against the melted cheese and pickled jalapeños, so each bite actually tastes like real crab, not just a cheesy chip.

Source: Modern Comfort Food (2020)

Ina Garten Fresh Crab Nachos

0.0 from 0 votes

Course: AppetizerCuisine: AmericanDifficulty: Easy

Servings

8

servings

Prep time

20

minutes

Cooking time

25

minutes

Calories

660

kcal

Crunchy corn chips get layered twice with a cream cheese and crab filling, sharp white Cheddar, and Monterey Jack, then baked until bubbling and loaded with a lime-spiked avocado salsa.

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 (see note)
  

• 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

Directions

• Preheat: Preheat the oven to 375 degrees.
• Mix the crab filling: 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.
• Layer and bake: Distribute half of the corn chips on a large (12 x 18 x 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.
• Make the topping: 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.

Tools for this recipe

• Nordic Ware half sheet pan, Pyrex 3-piece glass mixing bowl set, OXO 4-sided box grater, Hellmann's real mayonnaise, 30 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use a different type of crab?

Jumbo lump gives the best flavor and texture because the big chunks stand out against the melted cheese. Canned crab works in a pinch, but the dish won't taste the same. Avoid imitation crab since it breaks down into mush when baked. Whatever crab you use, pick through it for shells first.

How do I store leftover crab nachos?

These nachos are best eaten right away because the chips go soft once they sit. If you have leftovers, store them in an airtight container in the fridge for up to one day. Reheat in a 375 degree oven for about 10 minutes to re-crisp the chips. Skip the microwave since it makes everything rubbery.

Can I prep any parts ahead of time?

The crab mixture and the fresh salsa topping can both be made up to a day ahead and stored separately in the fridge. When you are ready, assemble the nachos and bake them fresh. The chips need to go straight from bag to oven, so don't layer them early or they will get soggy.

What size pan works best for these nachos?

Ina calls for a 12 x 18 x 2-inch ovenproof serving platter, which is basically a sheet pan. A standard half sheet pan works fine if you don't have a platter. The nachos need to spread out in a single-ish layer so the cheese melts evenly. Don't pile them into a smaller pan or the middle stays cold.

How do I keep the nachos from getting soggy?

Soggy nachos usually come from too much of the crab mixture piled in one spot. Spoon it in small dollops spread across the chips, not in big clumps. Use sturdy, thick corn chips since thin ones can't hold the weight of the toppings. Adding the fresh salsa right before serving also helps because it doesn't have time to soak in.