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December 19, 2021

Ina layers creamy crab, melty cheese, chile peppers and homemade salsa to make her favorite nachos!
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Ina throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.

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Fresh Crab Nachos
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 45 min
Active: 15 min
Yield: 8 servings

Ingredients

6 ounces cream cheese, at room temperature
1/2 cup good mayonnaise, such as Hellmann’s
1/4 cup sour cream
12 ounces fresh jumbo lump crabmeat
3/4 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 1/2 lime, for serving

Directions

Preheat the oven to 375 degrees F.

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 teaspoons salt, and 1 teaspoon black pepper and set aside.

Distribute half of the corn chips on a large (12 × 18 × 2-inch) ovenproof serving platter (or a sheet pan). Spoon half of the crab mixture over the chips in dollops and then sprinkle with half of the Cheddar, half of the Monterey Jack, and all of the pickled jalapeños. 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, jalapeño pepper, lime juice, olive oil, avocado, parsley, and 1 teaspoon salt. Spoon onto the nachos, sprinkle with lime juice, and serve hot.

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Ina Garten's Fresh Crab Nachos | Barefoot Contessa | Food Network
youtube.com/watch?v=VgJn4fVOdJU

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