Crab Nachos

A favorite indulgence at Fine Lobster is to combine our favorite crustaceans with comfort food. These crab nachos are at the top of this list of indulgences.

Serves 6

1 bag of tortilla chips
6 2-ounce crab balls, thawed (or any combination of crab cakes to get 12-ounces, such as: 2 6-ounces or 3 4-ounces)
1 large beefsteak tomato, finely chopped
5 - 10 picked jalapeno slices chopped (to desired spice)
2½ cups shredded cheddar cheese
1 small can of sliced black olives, drained (optional)
2 chopped green onions, (optional)

Place an oven rack in the center of the oven and heat to 350 F.

On a large sheet pan spread out the chips so they don’t overlap as best you can.

Unwrap the crab balls or cakes and break them apart and evenly lay them on top of the chips. Cover the broken up crab balls with the chopped tomatoes, olives, chopped jalapenos, green onion and then the shredded cheese.

Bake for 15 minutes, or until the cheese has melted. Serve immediately!

Consider a dollop of sour cream and guacamole, then a toss of freshly chopped cilantro to finish off the nachos after baking.