Cold Crabmeat Nacho
Submitted by lora-ellen
No-bake crabmeat nachos piled high with a creamy, briny filling of cream cheese, black olives, and flaked crab. A cold seafood appetizer that’s built for game day or cocktail hour.
YIELD
1 servingsPREP
30 minCOOK
0 minREADY
30 minForget the usual melted cheese situation. These cold crabmeat nachos flip the script with a rich, no-cook topping that’s all about the crab.
Creamy whipped cream cheese gets spiked with hot sauce, folded with sweet flaked crabmeat, crunchy celery, briny black olives, and minced scallions, then heaped onto nacho chips and dusted with paprika.
No oven, no microwave, no fuss.
Chill them for an hour or two and the flavors really lock in, making each loaded chip a cold, savory bite that disappears fast.
Kitchen Tips
- Soften the cream cheese completely at room temperature before mixing. Cold cream cheese will leave lumps.
- Use lump or claw crabmeat and flake it gently. You want visible pieces of crab in every bite, not a paste.
- Assemble the nachos just before chilling so the chips stay sturdy. Loading them too far ahead turns them soggy.
Ingredients
Directions
First, mix the cream cheese to a pasty consistency.
It has to be soft and pliable.
Then, in a large mixing bowl, whip together the cheese and the mayonnaise until the mixture is smooth.
Toss in the hot sauce at this point and blend it in, too.
Next, add the minced onions, the celery, the seasonings, the finely chopped black olives, and the crabmeat.
Just put them all together -- it’s not necessary to add them one at a time.
Blend gently.
When you’re ready to serve, lay out the whole bag of tortilla chips on a pizza pan and stuff each one, heaping on the crabmeat mixture and sprinkling the tops with paprika.
To increase the flavor, put the stuffed chips in the refrigerator for an hour or two.
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