Crab Nachos

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Tortilla chips baked with a splendid southwestern-seasoned crab mixture and smothered with cheese is quick to prepare and quicker to disappear.   This recipe is from Gulf Coast Favorites (Holly Clegg Publications). Find more recipes online at
Recipe By: Holly Clegg
  • PrepN/A |
  • TotalN/A |
  • Serves3 Dozen Nachos


    • 6 dozen baked tortilla flour chips
    • 1/2 cup nonfat sour cream
    • 3 tablespoons light mayonnaise
    • 1/2 cup chopped green onions
    • 1 (4-ounce) can chopped green chilies, drained
    • 1/4 teaspoon ground cumin
    • 1 pound lump, white, or canned crabmeat, picked through for shells Salt and pepper to taste
    • 2 cups shredded, reduced-fat, sharp cheddar or Mexican-blend cheese Paprika Instructions


Preheat oven to broil.


Arrange tortilla chips in single layer on baking sheet. 

In bowl, combine sour cream, mayonnaise, green onions, green chilies, cumin. Fold in crabmeat, salt and pepper to taste. Divide mixture on chips. Sprinkle with cheese and paprika.

Bake 6-8 minutes or until cheese is melted.


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