If you look closely….fall is in the air. I saw a few colored leaves on the sidewalk. Pumpkins and mums are for sale everywhere. And the hurricanes are lined up in the southern Atlantic. Of course, I fully expect to suffer through a few more hot and humid days and I will try to resist the urge to pull out my wool sweaters and flannel shirts.
A few weeks ago, we had a bumper crop of crabs at the beach. We caught over 7 dozen in our crab traps. Maybe the crabs know winter is coming? So why not celebrate the flavors of summer just a bit longer. Although, I guarantee that these crab nachos would be a hit at upcoming football parties and tailgates. So maybe it’s a perfect blend of summer and fall.
Start with a base of chips and crab, then you can add anything and everything on top.
Loaded Crab Nachos
- Tortilla Chips
- 16 oz. Canned Crab Meat, I went with the super lump
- 2 Tablespoons Mayonnaise
- 1 1/2 teaspoons Dijon Mustard
- 1 teaspoon Sriracha
- 1 teaspoon Worcestershire Sauce
- 1/2 teaspoon Salt
- 1/2 teaspoon Pepper
- 2 Tablespoons minced Chives
- 1 cup fresh or thawed Corn, optional
- 1 1/4 cups Shredded Cheddar or Monterey Jack cheese
- chopped Green Onions
- Grape Tomatoes or Diced Tomatoes
- Avocado slices
- Shredded lettuce
- chopped Jalapeños
- Sour Cream
- 1/4 teaspoon each of Cumin, Chili Powder and Paprika
- Old Bay
Preheat oven to 350 degrees.
In a bowl, whisk together the mayo, the mustard, Sriracha, Worcestershire sauce, salt, pepper and chives. Add the crabmeat and gently fold, trying not to break up the crab. Place the tortilla chips on an oven proof platter or baking sheet. Spread the crab evenly over the chips. Next, sprinkle some of the toppings over the pita chips. (corn onions, tomatoes, salsa, jalapeños and the seasoning mix.). I would save the lettuce, sour cream, etc. until later.
Place the serving platter in the oven for about 15 minutes or until the crab meat is hot. Then top with the shredded cheese and return to the oven for another 5 minutes.
Remove the serving platter from the oven. Garnish the crab nachos with the remaining ingredients. (avocado. shredded lettuce, fresh guacamole, limes, sour cream and a sprinkle of Old Bay).
Serve while hot and enjoy!