These summer crab nachos are a snacky dream: jumbo lump crab brightened with lime, melty cheese, crunchy tortilla chips and a crisp garden salsa. Ideal for happy hour or an easy last-minute get-together.
Everything we love on one big plate of nachos—fresh seafood, vibrant produce and oozy cheese.
Crunchy tortilla chips topped with buttery lump crab, melted cheese and a quick, refreshing garden salsa. These nachos taste like summer and make a fun, simple dinner or appetizer.
I love nachos because they’re versatile. You can pile almost anything on a tray of chips and be delighted. They’re especially great in warm weather when fresh, raw toppings take center stage.
These come together quickly: the oven or grill just warms the pan and melts the cheese while you toss together the salsa. They feed a crowd and feel light and fresh even though they’re indulgent.
Start with good crab—jumbo lump or the freshest crab you can find. Toss it with a bit of Old Bay, sliced green onions and lots of lime juice for bright flavor.
Spread a layer of sturdy tortilla chips on a baking sheet, top with the crab mixture and finish with a generous sprinkle of cheese. Bake or slide the sheet pan onto a hot grill until the cheese melts and everything is warm.
While the nachos heat, make the garden salsa: diced tomatoes, white or shallot onion, cilantro, jalapeño, radish and green onions tossed with lime juice, salt and pepper. It adds crunch, brightness and a fresh contrast to the warm, cheesy base.
As soon as the cheese is melted and the pan is hot, top with the salsa and serve immediately. The combination of warm, melty cheese and cool, crisp salsa is what makes these nachos sing.
These are perfect for last-minute company or a relaxed happy hour on the deck. Prep is quick if you don’t mind a little chopping, and the final result looks impressive and tastes even better.
Pretty, fresh and satisfying — almost like a nacho-salad, in the best possible way.
Tastes like the beach!
Summer Crab Nachos
Summer Crab Nachos
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Ingredients
- 1 large bag of sturdy tortilla chips
- 1 pound jumbo lump crabmeat
- 1 teaspoon Old Bay seasoning
- 6 green onions, thinly sliced
- 2 limes, juiced
- 1 cup freshly grated white cheddar
- 1 cup freshly grated fontina
- 1 cup chopped cherry tomatoes
- 1 jalapeño, seeded and diced
- 1 large shallot, diced
- ⅓ cup diced radish
- ⅓ cup chopped fresh cilantro
- kosher salt and freshly cracked black pepper
Instructions
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Preheat the oven or grill to 400°F (200°C). Line a baking sheet with parchment paper.
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Spread the tortilla chips across the baking sheet in as close to a single layer as possible.
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In a large bowl, gently toss the crabmeat with Old Bay, half the green onions and the juice of 1 lime. Distribute the crab mixture over the chips.
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Top with the grated cheddar and fontina cheeses.
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In a separate bowl, combine the remaining green onions, remaining lime juice, tomatoes, jalapeño, shallot, radish and cilantro. Season with a big pinch of salt and pepper and more lime if needed.
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Bake the sheet for 8–10 minutes, until the cheese is melted and the chips are warmed through.
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Remove from the oven, top with the garden salsa and serve immediately.
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Buttery goodness.