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Not Your Regular Nachos: Crab Nachos

partysugar — Thu, 10 Apr 2008 11:41:19 -0700

What do you get when you combine crispy, salty chips with spicy, melty cheese and fresh, flaky crab? Some amazingly delicious nachos! Between the newly-picked crab, the homemade pico de gallo, and the pepper-jack béchamel, these nachos are more gourmet than ghetto - who said Mexican food can't be high end?

The recipe calls for blue corn tortilla chips, but any tortilla chip would work. I used frozen corn - make sure it's thawed, you don't want soggy nachos - because fresh isn't in season. These nachos were incredibly tasty and I'm definitely making them again. To look at the recipe, read more.

Crab Nachos
From Emeril Lagasse

Ingredients

4 tablespoons unsalted butter
4 tablespoons all-purpose flour
2 cups milk
1 small can chopped green chiles, drained
1 1/2 cups grated Pepper Jack
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1 (9-ounce) bag blue corn tortilla chips (8 to 10 cups)
1 pound lump crabmeat
1 cup cooked fresh corn kernels, from about 2 small ears of corn
2 cups grated cheddar
1/4 cup green onions, finely sliced
3/4 cup sour cream, for garnishing
2 tablespoons chopped fresh cilantro leaves, for garnishing
Pico de gallo, for serving, recipe follows

Directions

In a medium saucepan, melt the butter over medium-high heat and whisk in the flour. Cook, stirring constantly, for 2 to 3 minutes. Do not allow the flour to color.

While whisking constantly, add the milk in a steady stream. Add the green chiles and bring the sauce to a boil. Cook, stirring frequently, for about 5 minutes, or until the sauce is thickened and bubbly.
Add the pepper jack, salt, and cayenne pepper and stir until the cheese is melted and the sauce is smooth. Cover and remove from the heat.
Preheat the oven to 400°F.
In a large, ovenproof shallow casserole or on a large baking sheet, spread half of the tortilla chips in an even layer. Top with half of the crabmeat, half of the corn, and half of the cheddar cheese.

Top with the remaining tortilla chips, crabmeat, and corn.
Pour the hot cheese sauce over the crab and corn, then evenly spread the remaining grated cheddar over the top.
Bake until the cheese is melted and bubbly and the nachos are heated through, 8 to 10 minutes. Garnish with the sliced green onions, sour cream, and cilantro. Serve with the pico de gallo alongside.

Serves 6.

Pico de Gallo:

3 ripe plum tomatoes (about 3/4 pound) or 1(14-ounce) can whole tomatoes, drained
1/4 cup chopped yellow onion
2 tablespoons minced cilantro leaves
1 jalapeno pepper, stem and seeds removed, finely chopped
1/4 teaspoon salt
1/2 teaspoon red hot sauce (recommended: Emeril's Hot Sauce)
2 teaspoons fresh lime juice
1 clove garlic, minced

In the bowl of a food processor, combine all ingredients and pulse until the salsa is of uniform consistency but still slightly chunky, about 7 pulses.
Transfer to a bowl and set aside until ready to serve the nachos.

Makes about 1 cup.

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Crab Nachos

partysugar — Wed, 09 Apr 2008 13:57:26 -0700

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Killer App: Greek Salsa

partysugar — Fri, 11 Sep 2009 12:50:16 -0700

Lately I've been all about dips. OK that's somewhat of an understatement, since it seems I'm always all about dips. Seven-layer dip, nacho cheese dip, artichoke crab dip, Buffalo chicken cheese dip - you get the idea. Well, last week I tried out this recipe for Greek salsa, and it is officially my new favorite dip (for now)! It's everything one could ask for in a dip. It's super easy to prepare (especially when you let the food processor do the chopping), can be made in advance, and is deliciously addictive. Thanks to the wide variety of ingredients - tomatoes, cucumber, hot peppers, olives, feta cheese - it's incredibly layered in both texture and flavor. From creamy to spicy to briny to salty, each bite is different, but equally divine. Greek salsa would be an excellent addition to a tailgate or informal cocktail party, so get the recipe and read more.

Greek Salsa With Pita Crisps
From Sips and Apps by Kathy Casey

Ingredients

Pita Crisps
6 large pocket-style pita breads (about 12 ounces total)
3 tablespoons olive oil
3/4 teaspoon kosher salt
Salsa
3 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
1 1/2 teaspoons red wine vinegar
2 tablespoons chopped fresh oregano
1/4 cup chopped fresh flat-leaf parsley
1/4 teaspoon salt
1 1/2 cups finely diced ripe plum tomato (about 3 tomatoes)
3/4 cup finely diced, peeled, and seeded cucumber (about 1/2 a cucumber)
1/4 cup minced red onion
1 1/2 teaspoons minced fresh garlic
1 small yellow bell pepper, seeded and finely diced
1 cup (about 4 ounces) crumbled feta cheese
1/3 cup pitted kalamata olives, finely chopped
2 to 2 pickled or fresh hot cherry peppers, stemmed and minced

Directions

Make pita crisps: Preheat oven to 450°F.
Cut each pita into 8 triangles and then separate each triangle into 2 pieces.
In a large bowl combine olive oil and salt. Add the pita wedges and toss well coating them evenly with the oil mixture.
On two large baking sheets, spread out the pita wedges in a single layer. Bake for about 4 minutes, then turn the pieces over and continue baking for 4 to 5 minutes more, or until golden and crisp. Let cool before serving. The crisps can be made in advance, cooled, and stored in an airtight container for up to 3 days.
Make salsa: combine the ingredients in a bowl and mix gently. Serve immediately with pita crisps.

Makes 4 cups.

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What's Yummy This Week - YumSugar Weekly Recap

partysugar — Sat, 10 May 2008 09:31:06 -0700

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