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Crab avocado nachos with jumbo lump crab, roasted corn, avocado, cheese, and tortilla chips

Crab & Avocado Nachos with Roasted Corn and Jumbo Lump Crab

Crab avocado nachos combine crispy tortilla chips with a creamy, savory jumbo lump crab topping, roasted corn, and fresh avocado. This easy seafood appetizer is a great choice for gatherings when you want a warm dish with balanced textures and flavors.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: American
Calories: 743
Ingredients Method Notes

Ingredients
  

Roasted Corn
  • 1 teaspoon butter
  • 1 teaspoon oil
  • 1 can white and yellow sweet corn
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
Crab Mixture
  • 1 lb. (454 g) jumbo lump crab meat
  • 1/2 cup sour cream
  • 1/4 cup chopped chives
Nachos Assembly
  • tortilla chips
  • 1/2 cup shredded cheese
Toppings
  • 1 avocado, sliced or cut into chunks
  • 1 slice bacon, chopped or crumbled

Method
 

Preparation
  1. Preheat oven to 450°F (232°C).
  2. Melt butter and oil together in a small skillet over medium-high heat. Add corn, cumin, and chili powder, then cook with occasional stirring until the corn develops a golden exterior.
Cooking
  1. Add the crab meat, sour cream, and half of the chives to the skillet. Stir gently to combine, then warm the mixture over low heat for 3-4 minutes.
Assembly
  1. Arrange one layer of tortilla chips on a baking sheet lined with aluminum foil. Add half of the crab mixture and half of the shredded cheese, then repeat with another chip layer, the remaining crab mixture, and remaining cheese.
  2. Broil for 3-5 minutes.
  3. Remove from the oven and finish with the remaining chives, bacon, and avocado pieces.

Notes

Add the avocado and finishing toppings after broiling to help maintain their fresh texture.