Ina Garten Fresh Crab Nachos

Ina Garten’s Fresh Crab Nachos is made with fresh jumbo lump crabmeat, cream cheese, mayonnaise, sour cream, and a mix of Cheddar and Monterey Jack cheeses. This delicious Fresh Crab Nachos recipe creates a hearty and flavorful appetizer that takes about 50 minutes to prepare and can serve up to 6 people.

This Fresh Crab Nachos Recipe Is From Modern Comfort Food Cookbook by Ina Garten

Ingredients Needed:

• 6 ounces (170 grams) cream cheese, at room temperature
• ½ cup (120 ml) good mayonnaise, such as Hellmann’s
• ¼ cup (60 ml) sour cream
• 12 ounces (340 grams) fresh jumbo lump crabmeat
• ¾ cup (90 grams) minced scallions, white and green parts (4 to 5 scallions)
• 1 (4-ounce/115-gram) can diced green chiles
• Grated zest of 1 lime
• Kosher salt and freshly ground black pepper, to taste
• 12 ounces (340 grams) sturdy yellow corn chips, such as Garden of Eatin’
• 6 ounces (170 grams) freshly grated extra-sharp white Cheddar
• 6 ounces (170 grams) freshly grated Monterey Jack
• 4 ounces (115 grams) canned pickled jalapeño pepper slices, drained
• 5 large plum tomatoes, seeded, cored, and small-diced
• 1 cup (150 grams) minced yellow onion
• 3 tablespoons (45 ml) minced fresh jalapeño pepper, seeds removed
• 2 tablespoons (30 ml) freshly squeezed lime juice
• 1 tablespoon (15 ml) good olive oil
• 1 large ripe Hass avocado, pitted, peeled, and 1/3-inch (0.8 cm) diced
• 3 tablespoons (15 grams) minced fresh parsley or cilantro
• Juice of ½ lime, for serving

How To Make Fresh Crab Nachos?

1. Preheat the Oven: Preheat the oven to 375°F (190°C).
2. Prepare the Crab Mixture: In a medium bowl, stir together the cream cheese, mayonnaise, and sour cream until smooth. Gently fold in the crabmeat, scallions, chiles, lime zest, 2 teaspoons salt, and 1 teaspoon black pepper. Set aside.
3. Assemble the Nachos: Distribute half of the corn chips on a large (12 × 18 × 2 inches/30 × 45 × 5 cm) ovenproof serving platter or a sheet pan. Spoon half of the crab mixture over the chips in dollops. Sprinkle with half of the Cheddar, half of the Monterey Jack, and all of the pickled jalapeños. Add the remaining chips, then distribute the remaining crab mixture and cheeses on top.
4. Bake: Bake for 20 to 30 minutes, until the cheese is melted and bubbling.
5. Prepare the Topping: In a large bowl, combine the tomatoes, onion, jalapeño pepper, lime juice, olive oil, avocado, parsley, and 1 teaspoon salt.
6. Serve: Spoon the topping onto the nachos, sprinkle with additional lime juice, and serve hot.

Recipe Tips:

• Use Fresh Crabmeat: For the best flavor, use fresh jumbo lump crabmeat. Avoid canned crabmeat if possible as it can have a stronger, less pleasant taste.
• Preheat the Oven: Make sure your oven is fully preheated to 375°F (190°C) before baking. This ensures the cheese melts evenly and the nachos get crispy.
• Layer Chips and Toppings: Layer the corn chips and crab mixture in two stages. This helps distribute the cheese and toppings more evenly, so every chip gets a good amount of flavor.
• Drain Pickled Jalapeños: Be sure to drain the pickled jalapeños well to avoid excess moisture, which can make the nachos soggy.
• Prepare the Topping Before Baking: Prepare the tomato and avocado topping while the nachos are baking. This way, the topping is fresh and ready to add right after baking, maintaining the best texture and flavor.

How To Store & Reheat Leftovers?

• Refrigerate: First, let the leftover Fresh Crab Nachos cool until it reaches room temperature. Then, transfer them to an airtight container and refrigerate. They can be stored in the fridge for up to 3 days.
• Reheat: Preheat your oven to 300°F (150°C). Place the nachos on a baking sheet and heat for about 10-15 minutes, or until the cheese is melted and bubbly. This helps keep the chips from getting too soggy.

Nutrition Facts

Serving Size: 1 serving (based on 6 servings)

• Calories: 550
• Total Fat: 35g
• Saturated Fat: 15g
• Cholesterol: 90mg
• Sodium: 950mg
• Potassium: 600mg
• Total Carbohydrate: 45g
• Dietary Fiber: 5g
• Sugars: 4g
• Protein: 20g

Try More Ina Garten Recipe:

• Ina Garten Warm Spinach & Artichoke Dip
• Ina Garten Fig & Cheese Toasts
• Ina Garten Potato Galettes With Smoked Salmon
• Ina Garten Baked Fontina Cheese