How To make Cold Crabmeat Nacho
24 oz Cream cheese
2 tb Mayonnaise; the real thing
ds Tabasco 1/4 c Green onions; minced
1/4 c Celery; coarsely chopped
ds Paprika Salt and pepper, to taste 1 cn Black olives; finely
-chopped (16 oz. can) 1/2 lb Crabmeat; flaked
1 Nacho cheese flavor doritos
The best way to prepare this recipe in a food processor, because it chops the ingredients finely enough and blends them together for you. But if a food processor is not handy, you can use a blender and a chef's kniofe. It will still come out great, no matter how you do it! First, mix the cream cheese to a pasty consistency. It has to be soft and pliable. THen, in a large mixing bowl, whip together the cheese and the mayonnaise until the mixture is smooth. Toss in the Tabasco at this point and blend it in, too. Next, add the minced onions, the celery, the seasonings, the finely chopped black olives, and the crabmeat. Just put them all together -- it's not necessary to add them one at a time. But is *is* necessary to blend them all *gently*. If you get rough, you'll smash the ingredients and you'll lose the crispness. When you're ready to serve, lay out the *whole* bag of Doritos on a pizza pan and stuff each one, heaping on the crabmeat mixture and sprinkling the tops with paprika. To increase the flavor, put the stuffed chips in the refrigerator for an hour or two. Author's note: ...While crabmeat is used in the original dish, you can also substitute chopped shrimp or crawfish for the crabmeat, and the basic mix is also excellent for stuffing avocados, tomatoes, celery stalks, and just about anyting your taste dictates. Note from me: I don't care for Nacho Cheese Flavor Doritos but instead these are great with the unsalted style chips you get with salsa at Mexican restaurants. Source: Frank Davis Seafood Notebook
How To make Cold Crabmeat Nacho's Videos
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The Big Game is days away and I know you need to put together a great menu! Well, here comes the best nachos ever! I hope you guys enjoy! Let's #MakeItHappen
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Guac -
3 Large Avocados
1/2 Lime (juiced)
1/2 Red Onion (diced)
1/4 cup Cilantro
1 Jalapeno (diced)
Adobo - Salt, pepper, garlic, onion powder (to taste)
Queso w/ Rotel -
8 oz Monterey Jack
8 oz Queso Melt (or queso blanco)
2 tbsp butter
1 tbsp flour
1 cup of whole milk (use 1/2 and then the other 1/2 to thin the sauce)
1 can Fire Roasted Rotel
salt, pepper, cayenne pepper
Ground Beef -
1 lb 80/20 Ground Beef (use whatever protein you prefer)
salt/pepper/garlic/onion powder
ancho chile powder
chili powder
cumin
Nachos:
1-2 packs of corn or flour tortillas (quartered)
shredded cheese
oil for frying
sour cream
(Add whatever toppings you prefer!!)
Directions:
Make your Guac in advance and keep it cool in the fridge until you're ready to plate. Taste as you go and adjust the seasoning as needed. Fry your tortillas at 350 degrees for about 90 seconds or until they are golden brown and crispy. Making your own tortilla chips at home is totally worth it because they hold up so much better to all of these toppings and they are delicious! You can keep the tortilla chips warm in the oven at 200 degrees while you prep everything else (make sure to salt the chips as soon as they get out of the oil)
Cook your ground beef over medium high heat and season to taste. Use a slotted spoon when adding to your nachos to avoid excess oil.
Make your queso by starting with a roux. (Butter and flour). Add cold milk to the roux and increase the temperature to medium high - mixing constantly. (I recommend starting with half of the milk at first and then using the other half to thin the cheese sauce to your preferred consistency toward the end). Reduce the heat to low and slowly incorporate your cheese - mixing until everything is smooth and melted nicely. Add the remainder of the milk as needed and then season to taste. Add your Rotel if desired.
Finally, plate your nachos with all of your favorite toppings! Enjoy!
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Once you start dipping, you can’t stop. So, don’t stop. It’s a party, Or, at least I hope it’s a party, and not you skipping work, sitting alone in a seedy hotel room, eating an entire bowl all by yourself. Either way, I really hope you give this a try soon. Enjoy!
For the fully formatted, printable, written recipe, follow this link:
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You can also find more of Chef John’s content on Allrecipes: