Crab Avocado And Mango Salsa Nachos Recipe 435 Recipes

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CRAB, AVOCADO AND MANGO SALSA NACHOS RECIPE - (4.3/5)



Crab, Avocado and Mango Salsa Nachos Recipe - (4.3/5) image

Provided by á-32699

Number Of Ingredients 15

For the Mango Salsa
1/2 cup tomatoes, diced
1/2 cup mangoes, diced
1/2 cup cucumber, diced
1 lime, sliced in half, use one half, juiced for the mango salsa, other half for crab mixture
For the Crab Mixture
1 8oz container crab meat (claw or backfin), picked over for shells
1 3.5 oz container plain yogurt ( I love Oikos)
the other half of the lime, juiced
1 TB Old Bay seasoning
For the Rest of the Nachos
1/2 lemon, juiced
2 large, ripe avocados
dash of salt and pepper
1 bag (or half a bag, depending on how hungry you are) Tostito's tortilla chips

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



Fresh Crab Nachos image

Provided by Ina Garten

Categories     appetizer

Time 45m

Yield 8 servings

Number Of Ingredients 20

6 ounces cream cheese, at room temperature
1/2 cup good mayonnaise, such as Hellmann's
1/4 cup sour cream
12 ounces fresh jumbo lump crabmeat
3/4 cup minced scallions, white and green parts (4 to 5 scallions)
1 (4-ounce) can diced green chiles
Grated zest of 1 lime
Kosher salt and freshly ground black pepper
12 ounces sturdy yellow corn chips, such as Garden of Eatin'
6 ounces freshly grated extra-sharp white Cheddar
6 ounces freshly grated Monterey Jack
4 ounces canned pickled jalapeño pepper slices, drained
5 large plum tomatoes, seeded, cored, and small-diced
1 cup minced yellow onion
3 tablespoons minced fresh jalapeño pepper, seeds removed
2 tablespoons freshly squeezed lime juice
1 tablespoon good olive oil
1 large ripe Hass avocado, pitted, peeled, and 1/3-inch diced
3 tablespoons minced fresh parsley or cilantro
Juice of 1/2 lime, for serving

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



Crab Avocado Mango Stack image

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

2 ripe Hass avocadoes, sliced
2 mangoes, chopped
2 tablespoons chopped red onions
1/4 jalapeno pepper, minced
1/2 red bell pepper, chopped
10 ounces jumbo lump crab meat
1/4 cup mayonnaise
1 tablespoon capers
1 teaspoon coarse grain mustard
1/2 teaspoon Worcestershire sauce
1/2 lemon, juiced
1/2 teaspoon cajun seasoning
1 teaspoon minced garlic
1 teaspoon Tabasco sauce

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



Sarasota's Seafood Nachos With Mango Salsa image

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

16 ounces white tortilla chips
1 cup cheddar cheese, grated (I prefer a white cheddar)
1 cup monterey jack cheese, grated
2 cups monterey jack pepper cheese, grated
1/2 cup parmesan cheese, grated (more or less to taste)
8 ounces crabmeat (I get mine from the deli, but you can also use lump crab in the can)
1/2 lb shrimp, rough chopped
1/2 lb seafood, rough chopped (lobster or scallops or just use more shrimp or crab)
1 cup heavy cream
1 small jalapeno, ribs and seeds removed, fine diced (leave some of the ribs in if you want more heat)
2 shallots, fine diced
1 teaspoon minced garlic
1 tablespoon butter
1 teaspoon flour
1 pinch cumin
salt
pepper
1 medium mango, peeled and fine chopped (you can also use a papaya as well)
1/4 cup red bell pepper, fine chopped
2 scallions, fine diced (white and green parts)
2 tablespoons fresh cilantro, fine minced
2 tablespoons fresh lime juice
1/2 teaspoon olive oil
salt
pepper
avocado, diced (or guacamole)
tomatoes, diced
black olives, diced
iceberg lettuce, shredded
sour cream
lime, cut in wedges (to squeeze over the top)

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

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