photo by Ms B.
- Ready In:
1 13X9 dish
- 1⁄2 lb imitation crabmeat, shredded
- 1⁄2 lb shrimp, cooked and chopped
- 1⁄2 cup low-fat sour cream
- 1 (4 1/2 ounce) can green chilies, diced
- 1 teaspoon chili powder
- 1⁄2 teaspoon ground cumin
- 1⁄4 teaspoon salt
- 1 cup salsa
- 1 cup shredded monterey jack pepper cheese (or any cheese)
- 1⁄2 cup black olives
- 2 scallions, sliced
- 1 (8 1/2 ounce) bag tortilla chips
- Mix crab, shrimp, sour cream, chilis, chili powder, cumin and salt.
- Cover bottom and sides of a 13x9 dish with tortilla chips.
- Cover chips with seafood mixture and top with salsa, cheese, olives and scallions.
- Bake at 350 degrees for 16 minutes or until heated through and cheese is melted.
- Serve hot.
THESE NACHOS ARE FANTASTIC!!! The chili powder and cumin makes the seafood come alive! These are definitely restaurant quality. We had company over for cards and we each made two appetizers, and hands down these were the hit of the night by all! I would even go as far to say you could make these a meal!! We also decided that you could probably make KILLER enchiladas with just a few changes. Can't wait to make these again. Thanks for the AWESOME recipe! :) Note - As another reviewer recommended, I also recommend chopping the shrimp and crab into fairly chunky (about the size of the tip of your pinky) pieces. Anything smaller and I don't think the effect would be the same.
Very delicious! Yum.. this reminds me of seafood stuffed potato skins that I had in Ocean City Maryland one year. I did make a few changes. I added chopped cooked scallops and some cooked orange roughy to the seafood mixture. I left out the salsa and served that on the side. This recipe sounded so good that I doubled the recipe from the start (thank goodness because it was soooo good). Next time I'll add a little shredded cheddar cheese in with the Jack cheese. I took this to a 'crab picking' party and everyone enjoyed it.
This was a very yummy recipe although I did make a few changes. I used the crabmeat, but used lobster instead of shrimp and mixed the filling just as directed. I used the filling to make enchiladas. I topped with mexican quesadilla cheese, green enchilada sauce, scallions and the black olives. I will definately make again. I can see many variations on this recipe and I thank you for the recipe.
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Welcome! I joined this website in 2001, as a new wife and Mom of a 1 y/o and I was 28 yrs old and did not know about cooking. I found this website cause I searched the web and wanted to find a good recipe for carrots! I found that recipe and so much more here over the years. I learned so much from this website and opened up my eyes to other recipes. I now am 46 y/o. I am now divorced and my then 1 y/o son is now a Marine. I have a wonderful man in my life that loves and appreciates my cooking and I thank this site for all of its help. I still come here for recipes. I hope you like my recipes and your family enjoys them also....there is many here and I love to pass them on.