Best 4 Crab Avocado And Mango Salsa Nachos Recipes
Indulge in a tropical fiesta with our Crab, Avocado, and Mango Salsa Nachos, a culinary masterpiece that tantalizes taste buds with every bite. This delightful dish combines the delicate sweetness of mango, the creamy richness of avocado, and the succulent flavor of crab, all nestled atop crispy tortilla chips. Drizzled with a zesty lime crema and sprinkled with refreshing cilantro, these nachos transport you to a sun-kissed beach with each delectable mouthful.
Our article features a collection of nacho recipes that cater to diverse preferences. For those who prefer a classic approach, our Traditional Nachos recipe delivers a timeless combination of melted cheese, tangy salsa, and savory toppings. If you crave a spicy kick, our Jalapeño Popper Nachos pack a fiery punch with their creamy jalapeño popper filling and sriracha crema. And for a vegetarian delight, our Black Bean and Corn Nachos offer a hearty and flavorful alternative, topped with a zesty avocado salsa.
No matter your taste, our nacho recipes guarantee a culinary adventure that will satisfy your cravings. So gather your friends, grab your favorite beverages, and let the nacho party begin!
CRAB, AVOCADO AND MANGO SALSA NACHOS RECIPE - (4.3/5)
Provided by á-32699
Number Of Ingredients 15
Steps:
- 1 Chop the mangoes, tomatoes, and cucumbers and place in a small bowl. Squeeze some lime juice over the top and mix well. 2 Mash up the avocados in another bowl, squeeze juice from half of a lemon along with a dash of salt and pepper and mix well. 3 In yet another bowl, mix the crab with the yogurt, and stir in the juice from the other half of the lime. Add the Old Bay seasoning and mix well. 4 If you want to toast your chips before serving, place them onto a foil lined baking sheet, toss with some oil, and bake for about 5-7 minutes at 350. I served mine as is. 5 Place chips onto a serving platter or plates and spoon the avocado mixture into the center of the chips, followed by the crab mixture on the top of the avocados, and then encircle the avocado and crab with the tomato mango salsa.
FRESH CRAB NACHOS
Steps:
- Preheat the oven to 375 degrees F.
- In a medium bowl, stir together the cream cheese, mayonnaise, and sour cream until smooth. Gently stir in the crabmeat, scallions, chiles, lime zest, 2 teaspoons salt, and 1 teaspoon black pepper and set aside.
- Distribute half of the corn chips on a large (12 × 18 × 2-inch) ovenproof serving platter (or a sheet pan). Spoon half of the crab mixture over the chips in dollops and then sprinkle with half of the Cheddar, half of the Monterey Jack, and all of the pickled jalapeños. Sprinkle with the remaining chips, then distribute the remaining crab mixture and cheeses on top. Bake for 20 to 30 minutes, until the cheese is melted and bubbling.
- Meanwhile, prepare the topping. In a large bowl, combine the tomatoes, onion, jalapeño pepper, lime juice, olive oil, avocado, parsley, and 1 teaspoon salt. Spoon onto the nachos, sprinkle with lime juice, and serve hot.
CRAB AVOCADO MANGO STACK
This is one of my favorite appetizers at a local seafood restaurant. I loved it so much that I've recreated it at home. It makes enough for two generously portioned stacks.
Provided by Elizabeth W.
Categories Crab
Time 30m
Yield 2 Stacks, 4 serving(s)
Number Of Ingredients 14
Steps:
- Mix last 8 ingredients (mayo through Tabasco), & refrigerate.
- Use a dual open ended cylindrical mold to form the stacks. (If you don't have a mold, use an empty clean soup or veggie can with both ends removed.) Place the mold onto the serving plate.
- (use half of the ingredients in each mold).
- Gently push down the avocado slices into the bottom of the mold.
- Mix together the mango, jalapeno, red bell pepper, & red onion, then gently push down on top of the avocado layer.
- Gently toss the crab with the refrigerated mayo mix (remoulade), then gently push down on top of the mango layer.
- Carefully slide the mold off of the stack and chill until ready to serve.
- Serve cold.
Nutrition Facts : Calories 345, Fat 16.9, SaturatedFat 2.5, Cholesterol 59.5, Sodium 400, Carbohydrate 37.2, Fiber 8, Sugar 25.2, Protein 16.1
SARASOTA'S SEAFOOD NACHOS WITH MANGO SALSA
I have to admit that this was based on "Bubbas Seafood Nachos," Paula Deens Brothers recipe; but a few other recipes got mixed in as well and they ended up blending together which I think turned out really good. I primarily make mine with crab and shrimp because the price is right, but feel free to add scallops and lobster for a spectacular dish. Just use what is available in your area. Shrimp, crab, lobster and scallops or any combination - Whatever you like best. I like to make these in individual aluminum foil pouches so each person gets their own, but you can also serve this family style. And, most importantly ... don't forget the mango salsa. It is a perfect compliment to this dish and what makes it special. And like any nachos, the condiments ... lettuce, tomatoes, sour cream, olives, avocado, and lime are a must - but use the condiments that you like best. These aren't every day nachos, but these are great party food or a great Friday night dinner. Serve these with a big bowl of soup, and dessert for a fun movie night or game night. Note: The sauce is made very quickly, even buying pre grated cheese can help if time is a factor; and now-a-days, you can even find frozen mango which will work if fresh is not available. It sounds more difficult than it is, and it really isn't a hard dish at all.
Provided by SarasotaCook
Categories Mexican
Time 30m
Yield 6-8 Individual servings, 6-8 serving(s)
Number Of Ingredients 31
Steps:
- Pre-heat the oven to 350, middle shelf. I use a large 13x9" pan or baking dish, but you can also make these in individual foil pouches as well and just set them on a baking sheet. Make sure to spray the pan or foil pouches with a non stick spray. I often line the casserole dish or pan with parchment for even easier clean up.
- Mango Salsa -- In a small bowl, mix the mango, red pepper, scallions, cilantro, lime juice, olive oil, salt and pepper and toss well to combine. Set to the side, cover and refrigerate for 1-4 hours to combine the flavors. This is better made ahead, but not necessary.
- Sauce -- In a medium size sauce pan, add the butter, garlic, shallots and cook 2 minutes on medium heat. Then add in the flour and whisk well until combined and cook another minute to get rid of the flour taste. Add in the cream and season with salt and pepper. Add in the shrimp, scallops or lobster, etc (any un-cooked seafood) and cook 2-3 minutes until done. Slowly add in the cream and cumin and bring to a medium heat. The sauce will begin to thicken. Add in the crab meat and lightly stir and reduce to low heat and just let it simmer. The sauce is done. Make sure to check for seasoning - salt and pepper if necessary. Next, the chips and cheese just take a few minutes.
- Base -- As the sauce is cooking, spread 1/2 of the chips in the pan, dish or in the foil pouches and top with 1/2 of the monterey jack, pepper jack and cheddar cheeses. Bake 2-4 minutes until melted. Remove from the oven and top with 1/2 of the seafood sauce and add another layer of chips and the remainder of cheese and sauce, top with the parmesan and bake another 3-4 minutes.
- Serve -- If I serve them in individual pouches I let each person garnish their own dish. But I do put a big spoon of the mango salsa and lime slice right on top of the melted cheese. If family style, I like to serve them over a big plate of shredded lettuce and then top with the mango salsa, sour cream, olives and a lime slice which happen to be my favorites. Just don't forget the mango salsa and feel free to use any toppings you like.
- As I said, serve them as appetizers or as a main dish. Try some sliders on the side for a fun movie or game night with friends. A few beers or wine and dessert and you have a fun unique dinner. And it is really quick to make believe it or not. ENJOY!
Nutrition Facts : Calories 941.9, Fat 60.1, SaturatedFat 28.7, Cholesterol 232.3, Sodium 1547.4, Carbohydrate 59.5, Fiber 5, Sugar 9.4, Protein 44.4
Tips:
- Choose ripe and flavorful avocados and mangoes. Unripe avocados will be hard and green, while ripe ones will be slightly soft and yield to gentle pressure. Look for mangoes that are slightly soft and have a sweet, tropical aroma.
- Use fresh crab meat for the best flavor. If you're using frozen crab meat, be sure to thaw and drain it thoroughly before using.
- If you don't have salsa on hand, you can make your own by combining chopped tomatoes, onions, cilantro, and lime juice. Or, you can use a store-bought salsa that you like.
- Be sure to heat the nachos through before serving. This will help to melt the cheese and make the nachos crispy.
- Serve the nachos with your favorite toppings, such as sour cream, guacamole, or pico de gallo.
Conclusion:
Crab, avocado, and mango salsa nachos are a delicious and easy-to-make appetizer or snack. They're perfect for parties or game day gatherings. Be sure to experiment with different toppings to find your favorite combination.
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