These crab “nachos” aren’t youreveryday nachos…they’re extraordinary!
Recipe: Fiesta Crab Nachos
2 tablespoons butter
Preheat oven to 350°F (175°C).
Melt butter in a large skillet over medium-highheat. Saut the garlic and onions with the salt and pepper,until golden, about 5 minutes. Pour in the wine (optional) andboil until the liquid is reduced by half, 2 to 3 minutes. Pourin the clam juice and boil until the liquid is again reducedby half, another 2 to 3 minutes. Add the cream and cook overhigh heat until thick enough to coat a spoon. Stir in the chipotlechiles and remove from heat.
Transfer mixture to a food processor orblender and puree. Stir mixture back into the large skillet.Stir in 1/2 cup of the Romano cheese and 1/2 cup of the MontereyJack cheese.
Return the skillet to medium heat. Stirin the crabmeat, bring just to a boil and remove from heat. Stirin the tortilla chips. Transfer to a large casserole, sprinklewith the remaining cheeses and bake for 5 minutes or until cheesesmelt. Sprinkle with the cilantro (optional).
2 garlic cloves, peeled and sliced
1/2 small onion, sliced
Salt and ground black pepper, to taste
1 cup dry white wine (optional)
1 cup bottled clam juice
1 cup heavy or whipping cream
2 canned chipotle chiles, rinsed off
1 cup (4-ounces) grated Romano cheese – divided use
1 cup (4-ounces) grated Monterey Jack – divided use
10 ounces crabmeat
8 ounces tortilla chips (about 3 handfuls)
1/2 bunch fresh cilantro leaves, chopped, for garnish (optional)
Makes 6 servings.
Recipe from Chefs Susan Feniger and MarySue Milliken.
Recipe provided courtesy of the AmericanDairy Association.
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