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Crab and Avocado Nachos

Creamy, sweet, and savory crab and avocado nachos that make for a quick and crowd-pleasing seafood appetizer.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Appetizer, Snack
Cuisine: American, Seafood
Calories: 450
Ingredients Method Notes

Ingredients
  

For the crab mixture
  • 1 teaspoon butter For cooking
  • 1 teaspoon oil For cooking
  • 1 can white and yellow sweet corn Drained
  • 1 teaspoon cumin For seasoning
  • 1 teaspoon chili powder For seasoning
  • 1 lb jumbo lump crab meat Pat dry if wet
  • 1/2 cup sour cream For creaminess
  • 1/4 cup chopped chives For garnish and flavor
  • 1/2 cup shredded cheese (white cheddar) For melting
For serving
  • tortilla chips tortilla chips As base
  • 1 avocado sliced or cut into chunks For freshness
  • 1 slice bacon Chopped or crumbled for topping

Method
 

Preparation
  1. Preheat oven to 450 degrees Fahrenheit.
  2. Melt the butter and oil in a small skillet over medium high heat.
  3. Add the corn, cumin, and chili powder to the skillet.
  4. Cook, stirring only a few times, until the corn turns golden brown.
  5. Add the crab meat, sour cream, and half of the chives and mix well.
  6. Keep over low heat for 3 to 4 minutes to heat through.
Assembly
  1. Cover a baking sheet with aluminum foil and arrange one layer of tortilla chips on it.
  2. Spoon half of the crab mixture over the chips and sprinkle with half of the shredded cheese.
  3. Top with another layer of chips and spoon the rest of the crab mixture over this layer.
  4. Sprinkle the remaining shredded cheese on top.
Cooking
  1. Broil the nachos for 3 to 5 minutes until the cheese melts and bubbles.
  2. Remove from oven and sprinkle with reserved chives, chopped bacon, and avocado pieces.

Notes

Serve hot from the oven with lime wedges, mild salsa, and extra sour cream for dipping. Pair with a crisp white wine or light lager.