Seafood Nachos


Aug 24, 2015
minimal work and about 1/2 an hour will yield superb results

Large Bag Blue Corn Tortilla Chips, or White, Red, or a colorful Mix
2 cups shredded sharp cheddar
2 cups shredded Asadero, quesa fresca, or a Mexican Blend
1 1/2 TBS Butter
1 clove minced garlic
8-10 oz lump crabmeat, picked, cleaned and chopped
1/2 lb boiled shrimp, peeled, deveined, tails removed and chopped
1/2 lB scallops, muscle removed, and chopped
3/4 cup heavy cream
1/2 tsp garlic powder
2 cups grated Parmesan or Romano
Salt and Fresh pepper
1/2 cup chopped white or sweet onion
1 cup shredded iceberg lettuce
1 medium tomato, diced
1 cup pico de gallo
10-15 jalapeno slices
1/2 cup chopped green onion
Sour Cream
2 TBS Old Bay, OR Slap Ya Mama Cajun Seasoning

Preheat oven to 350

In a large sautee pan over med-high heat. melt butter and sautee garlic and onion till soft
Add the crabmeat, shrimp, and scallops and cook about 3 minutes
Add cream, garlic powder, Old Bay or Cajun Seasoning, salt and pepper to taste, and stir for 2 minutes till sauce has thickened

While starting the seafood, spray a baking pan or cast iron skillet with cooking sprat, and line with tortilla chips
Cover chips with Cheddar and Mexican cheese, and bake for about 3 minutes till cheese is melted
Remove from oven

Take seafood mixture and pour over chips
Top with shredded lettuce, tomato, jalapenos, pico de gallo, green onions, and sour cream if desired



Aug 24, 2015
Alternative method - grill the shrimp and scallops, even the day before, then chop and then just heat through with crab in cream mixture

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