Fresh Crab Nachos

8 people

APPETIZER

Ina Garten Modern Comfort (p. 44)

Ingredients

Cream cheese - 6 oz

Sour cream - 12 cup

White Cheddar - 6 oz

Monterey Jack - 6 oz

Mayonnaise - 12 cup

Diced green chiles (can) - 4 oz

Yellow corn chips - 12 oz

Pickled jalapeno slices (can) - 4 oz

Jumbo lump crab meat - 12 oz

Scallions - 4

Lime - 1

Yellow onion - 1

Jalapeno pepper - 1

Avocados - 1

Cilantro - 3 sprigs

Plum tomatoes - 5

Prep

Cream cheese - bring to room temperature

Jumbo lump crab meat - pick out shells

Scallions - mince to yield 3/4 cup

Lime - zest and just entire lime

White Cheddar - grate

Monterey Jack - grate

Pickled jalapenos - drain

Fresh jalapenos - remove seeds and mince to yield 3 tbl

Tomatoes - seed, core and dice into small cubes

Yellow onion - mince to yield 1 cup

Avocado - pitted, peeled, and diced

Cilantro - mince

Instructions

Preheat the oven to 375 degrees.

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 tsp salt and 1 tsp pepper and set aside.

Distribute half of the corn chips on a large 12 x 18 x 2-inch ovenproof serving platter or sheet pan. Spoon half of the crab mixture over the chips in dollops and then sprinkle with half the Cheddar, half the Monterey Jack, and all of the pickled jalapenos. 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.

Meanwhile, prepare the topping. In a large bowl, combine the tomatoes, onion, fresh jalapeno pepper, lime juice, 1 tbl olive oil, avocado, cilantro and 1 tsp salt. Spoon onto the nachos, sprinkle with extra lime juice and serve hot.