- 8 cups thick tortilla chips
- neutral oil
- 2 tablespoons chile powder, divided
- 1 pound lump crab meat, picked
- 1 cup frozen corn
- 1 cup grated white cheddar cheese
- 1 cup heavy cream
- 1/4 cup chives, chopped, divided
- 1 avocado, diced
- 1 jalapeño, chopped
- 3 radishes, thinly sliced
I grew up on Dungeness crab and love its sweet and delicate flavor. And it pairs so well with cheesy nachos!
Technique tip: Adding the cheese to the cheese sauce off the heat allow for better emulsification.
Swap option: Dungeness crab screams Seattle, but you could totally load these nachos with any of your favorite proteins, or mushrooms as a vegetarian option.
Preheat the oven to 400 F.2.
Toss the chips with a drizzle of oil, 1 tablespoon of chile powder, and lay out on a baking sheet.3.
Top with crab and corn. Bake to warm through, about 5-10 minutes.4.
Meanwhile, combine cheese and cream in a saucepan and melt to make the cheese sauce. Stir in 1 tablespoon of chives.5.
Once warmed, remove the nachos from the oven.6.
Drizzle the cheese sauce over the nachos. Then top with remaining chile powder and chives, avocado, jalapeño and radishes.