Fresh Crab Nacho Recipe by Barefoot Contessa

There is nothing so satisfying as being able to enjoy a delectable meal that is quick and easy to put together in the kitchen. Unless you are also able to create this dish with fresh produce from your very own garden! A quick, yummy, and healthy treat that hits the spot is the name of the game.

This week, treat yourself to a recipe that will simply make you feel good. Nachos are a fun and easy snack that can be customized to fit exactly what you are craving. When you are growing fresh herbs and vegetables in your garden, the creative nacho options are endless. We are happy to bring you this incredible fresh crab nacho recipe from one of our favorite blogs, barefoot contessa.

Grow Your Own

When you are on the go, running from place to place, the last thing you want to do is make the dreaded last-minute grocery store run. You can reduce the need for grocery store produce by growing your own herbs and vegetables in container gardens. It is accessible, and there are no mysterious chemicals involved in the growing process. Don’t forget that you will also have the resources needed to make as many quick and nutritious meals as you’d like!

Fresh Crab Nacho Recipe by Barefoot Contessa

Recipe by GardenuityCourse: MainCuisine: MexicanDifficulty: Medium

Servings

servings

Prep time

minutes

Cooking time

minutes

By Barefoot Contessa

Ingredients

6 ounces room temperature cream cheese
½ cup good mayonnaise, such as Hellmann’s
¼ cup sour cream
12 ounces fresh jumbo lump crabmeat
¾ 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 ½ lime, for serving

Directions

Preheat your oven to 375 degrees Fahrenheit
In a medium mixing bowl, stir the cream cheese, mayonnaise, and sour cream together until it becomes smooth.
Gently stir in the crabmeat, scallions, chiles, lime zest, 2 teaspoons salt, and 1 teaspoon black pepper – set aside.
Distribute half of your corn chips on a large oven safe platter or sheet pan. Spoon half of the crab mixture onto the chips in dollops, then sprinkle half of the Cheddar, half of the Monterey Jack, and all of the pickled jalapeños.
Sprinkle the remaining chips on top, then distribute the remaining crab mixture and cheese on top.
Bake for 20 to 30 minutes, until you can see that the cheese is melted and bubbling.
Meanwhile, prepare the topping. In a large bowl, combine your 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.
Enjoy!

Grow Pro Tip: Pickle your own, fresh-grown jalapeños for an extra fun project! Try this recipe with your jalapeños peppers for some summer fun.