Spicy Crab Nachos

Spicy Crab Nachos


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Nachos go upscale with crabmeat and chipotle chilies.

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  • 2 Tbs. butter or margarine
  • 2 garlic cloves, pealed and sliced
  • 1/2 small onion, slices
  • salt and pepper, to taste
  • 1 C. bottled clam juice
  • 1 C. heavy or whipping cream
  • 2 canned chipotle chilies, rinsed
  • 1 C. (4 oz) grated Romano cheese
  • 1 C. (4 oz) grated Monterey Jack cheese
  • 10 oz. crab meat
  • 8 oz. tortilla chips (3 handfuls)
  • 1/2 bunch cilantro leaves

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Preheat the oven to 375 degrees F (190 degrees C).Melt butter or margarine in a large skillet over medium heat. Sauté garlic and onions with salt and pepper for about 5 minutes. Pour in the clam juice and boil until the liquid is reduced by half (2-3 minutes).Add the cream and cook over high heat until thick enough to coat a spoon. Stir in the chipotle chilies and remove from heat. Put the mixture into a blender and puree. Return to skillet and stir in 1/2 C. of each kind of cheese. Place the skillet over medium heat and stir in the crabmeat. Bring to a boil and immediately remove from heat. Stir in the tortilla chips. Transfer to a large casserole dish. Sprinkle with the rest of the cheese. Place in oven for 5 minutes to melt the cheese. Garnish with cilantro if desired. 

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