Just in time for Cinco de Mayo, we have a brand-new recipe that’s crabby, crunchy and sheet-pan simple. Sheet Pan Crab Nachos are ideal for when you’re entertaining al fresco or want a quick, crowd-pleasing seafood appetizer. Since these fabulous nachos take only 20 minutes to prepare, it’s a cinch to rustle up a batch whenever the mood strikes! They’ve got everything you want (gooey cheddar, satisfying crab and a dash of heat) in a more nutritious snack package.
Fun fact: Nachos apparently hail from a small town in Mexico, where a restauranteur was tasked with fixing an impromptu snack for visiting U.S. military wives. With limited time and ingredients (oh, we can relate!), he created a tortilla, cheese and jalapeño concoction that soon became a widespread phenomenon. The nacho platter has seen many variations since then, but our recipe is true to its humble origins—something you can pull together for unexpected guests with a few items from the pantry and fridge. And with the addition of craveable crab, the dish gets a much-welcome boost of protein and delicate flavor, with very little fuss—canned crab works beautifully in this dish!
This recipe shows how easy it is to make some nutritious swaps with seafood—and a few other tricks. We swapped Greek yogurt in place of sour cream and adding a chopped avocado for plenty of omega-3s. You can dial the heat up or down, lighten things up even more with lower-fat cheddar or baked tortillas, or sub in some baby shrimp for the crab if you like. It’s all good!
Prep is a snap! Just preheat the broiler while you gently mix the crab with yogurt, chiles and seasonings. Layer tortilla chips, the crab mixture and cheese on a sheet pan. While the nachos are getting bubbly, chop up the avocado and some cherry tomatoes for a tangy-creamy tortilla topper. Serve straight out of the oven with a drizzle of hot sauce. Trust us, these will get snapped up long before they cool off!
In addition to being rich in protein, crab is an excellent source of omega-3 fatty acids and zinc, which can help significantly lower cholesterol. And it goes with just about everything, so it definitely pays to keep a can (or two) on hand at all times!
But we digress, Seafoodies! Let’s get to eating some nachos, shall we?Print
- 4 tablespoons plain Greek yogurt
- 1 (4-ounce) can chopped green chilies, drained
- 1 scallion, white and green parts, thinly sliced
- 1 teaspoon ground cumin
- 2 (6-ounce) cans lump crab
- 10 to 12 ounces thick tortilla chips
- 2 cups shredded cheddar cheese
- 1 avocado, diced
- ¼ cup cherry tomatoes, chopped
- 2 teaspoons hot sauce
- Preheat broiler to low.
- In a medium bowl, mix yogurt, chilies, scallions and cumin until well blended. Fold in crabmeat, then mix gently to combine without breaking up crab lumps.
- Arrange chips in a single layer on a baking sheet. Top evenly with yogurt-crab mixture, then distribute cheese evenly. Bake 5 to 7 minutes or until cheese is melted. Top with avocado, tomatoes and hot sauce.
Recommended equipment; Baking sheet, medium bowl
- Prep Time: 10
- Cook Time: 10
- Category: Crab