Seafood Nachos

"I got this out of the new "Family Circle" magazine. Nobody has posted such a recipe on Zaar from what I could find while searching. I think it sounds quite yummy and wanted to pass it along."
photo by Ms B. photo by Ms B.
photo by Ms B.
photo by Ms B. photo by Ms B.
Ready In:
1 13X9 dish




  • 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.

Questions & Replies

  1. This may sound silly to all of you, but I havnt been around for quit awhile and everything seems to have changed sooooo much. How do I go to community ?????


  1. As a seafood and nacho lover, this combination is hard to beat! Easy to prepare,a colorful presentation and very tasty. The only thing I did wrong was to chop the crab and shrimp up too fine, but I won't make that mistake next time. Can't wait to make it again. Thanks for a keeper!
  2. Dynamite appetizers. I used fresh crab meat but otherwise followed the recipe. I thought the seafood base was very well seasoned. The toppers just added extra umpfh. These went over very well with all my guests. Thanks Tara.
  3. These were wonderful Tara. I did as a couple of the reviewers suggested and kept the crab and shrimp on the chunky side. Well seasoned and looked beautiful when assembled. I doubled the recipe because this was supper for us. The whole family gave this high marks. Thanks, Gladys.
  4. 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.
  5. 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.


  1. 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.


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.
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