Loaded Fresh Crab Nachos

This indulgent nacho recipe elevates game-day or party fare with fresh jumbo lump crab, creamy cheeses, and a bright, fresh topping. Layered and baked until bubbly, then finished with avocado and lime, these nachos deliver the perfect balance of richness and freshness.

Ingredients

For the Crab Mixture:

• 6 oz cream cheese, room temperature

• ½ cup mayonnaise (such as Hellmann’s)

• ¼ cup sour cream

• 12 oz fresh jumbo lump crabmeat

• ¾ cup minced scallions (white and green parts; 4–5 scallions)

• 1 (4 oz) can diced green chiles

• Grated zest of 1 lime

• Kosher salt and freshly ground black pepper

For the Nachos:

• 12 oz sturdy yellow corn chips (e.g., Garden of Eatin’)

• 6 oz freshly grated extra-sharp white Cheddar

• 6 oz freshly grated Monterey Jack

• 4 oz canned pickled jalapeño slices, drained

For the Fresh Topping:

• 5 large plum tomatoes, seeded, cored, and diced

• 1 cup minced yellow onion

• 3 tbsp minced fresh jalapeño (seeds removed)

• 2 tbsp freshly squeezed lime juice

• 1 tbsp olive oil

• 1 large ripe Hass avocado, diced (⅓-inch pieces)

• 3 tbsp minced fresh parsley or cilantro

• Juice of ½ lime, for serving

Instructions

1. Preheat the oven to 375°F (190°C).

2. Make the crab mixture:

   • In a medium bowl, stir together the cream cheese, mayonnaise, and sour cream until smooth.

   • Gently fold in crabmeat, scallions, green chiles, lime zest, 2 tsp salt, and 1 tsp black pepper. Set aside.

3. Assemble the nachos:

   • On a large ovenproof serving platter or sheet pan, spread half of the corn chips.

   • Spoon half the crab mixture over chips in small dollops.

   • Sprinkle with half of the Cheddar, half of the Monterey Jack, and all pickled jalapeños.

   • Repeat with remaining chips, crab mixture, and cheeses.

4. Bake for 20–30 minutes, until cheese is melted and bubbly.

5. Prepare the topping:

   • In a large bowl, combine tomatoes, onion, fresh jalapeño, lime juice, olive oil, avocado, parsley (or cilantro), and 1 tsp salt.

6. Serve:

   • Spoon the fresh topping over hot nachos.

   • Sprinkle with juice of ½ lime.

   • Serve immediately while warm and cheesy.

Serving Tips

These nachos are best enjoyed right out of the oven. For extra flavor, you can drizzle with hot sauce or add a dollop of sour cream just before serving.

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