Crab and Shrimp Nachos

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Credit: Jeff Tunks and Chris Clime, Ceiba, Washington, D.C.
The National Culinary Review, December 2003


15 fresh corn tortillas
Oil, as needed
1 bunch scallions, thinly sliced
1 teaspoon minced garlic
8 ounces rock shrimp or any fresh shrimp
8 ounces lump crabmeat
Salt and pepper, to taste
3 cups sour cream
3 dashes toasted cumin
Shredded pepper Jack cheese, as needed
Pickled jalapeños, as needed
Chopped cilantro, for garnish
Lime wedges, for garnish


Method: Cut the tortillas into fourths and deep-fry until crispy. Reserve on paper towels to absorb grease. Sauté scallions and garlic in a small amount of oil until soft. Add rock shrimp and cook until shrimp are almost cooked through. Add crabmeat and cook another 2 minutes. Remove from heat and season with salt and pepper. Combine shrimp and crab mixture with sour cream and cumin, mix thoroughly. Place chips on sheet pan and evenly distribute shrimp and crab mixture on chips. Sprinkle on cheese and jalapeños and broil until golden, about 5 minutes. Sprinkle with cilantro and serve with lime wedges.


60 pieces


Appetizer, Seafood, The National Culinary Review

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