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Ultimate Cheesy Crab and Corn Nachos (Emeril Lagasse) Recipe

Ultimate Cheesy Crab and Corn Nachos (Emeril Lagasse) Recipe

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Ultimate Cheesy Crab and Corn Nachos (Emeril Lagasse)

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Ingredients:

Serving

4 tbsp unsalted butter
4 tbsp all-purpose flour
2 cups milk
1 small can chopped green chiles, drained
1 1/2 cups grated pepper jack
1/2 tsp salt
1/4 tsp cayenne pepper
1 (9-oz) bag blue corn tortilla chips (8 to 10 cups)
1 lb lump crabmeat
1 cup cooked fresh corn kernels
2 cups grated cheddar
1/4 cup green onions, finely sliced
3/4 cup sour cream , for garnishing
2 tbsp chopped fresh cilantro leaves , for garnishing
pico de gallo , for serving, recipe follows
3 ripe plum tomatoes ( about 3/4 lb) or 1(14-oz) can whole tomatoes, drained
1/4 cup chopped yellow onion
2 tbsp minced cilantro leaves
1 jalapeno pepper, stem and seeds removed, finely chopped
1/4 tsp salt
1/2 tsp red hot sauce (recommended : emeril's hot sauce)
2 tsp fresh lime juice
1 clove garlic, minced

Directions:

In a medium saucepan, melt the butter over medium-high heat and whisk in the flour. Cook, stirring constantly, for 2 to 3 minutes. Do not allow the flour to color. While whisking constantly, add the milk in a steady stream. Add the green chiles and bring the sauce to a boil. Cook, stirring frequently, for about 5 minutes, or until the sauce is thickened and bubbly. Add the Pepper Jack, salt, and cayenne pepper and stir until the cheese is melted and the sauce is smooth. Cover and remove from the heat.
Preheat the oven to 400 degrees F.
In a large, ovenproof shallow casserole or on a large baking sheet, spread half of the tortilla chips in an even layer. Top with half of the crabmeat, half of the corn, and half of the cheddar cheese. Top with the remaining tortilla chips, crabmeat, and corn. Pour the hot cheese sauce over the crab and corn, then evenly spread the remaining grated cheddar over the top. Bake until the cheese is melted and bubbly and the nachos are heated through, 8 to 10 minutes. Garnish with the sliced green onions, sour cream and cilantro. Serve with the Pico de Gallo alongside.
Preheat the oven to 400 degrees F.
In a large, ovenproof shallow casserole or on a large baking sheet, spread half of the tortilla chips in an even layer. Top with half of the crabmeat, half of the corn, and half of the cheddar cheese. Top with the remaining tortilla chips, crabmeat, and corn. Pour the hot cheese sauce over the crab and corn, then evenly spread the remaining grated cheddar over the top. Bake until the cheese is melted and bubbly and the nachos are heated through, 8 to 10 minutes. Garnish with the sliced green onions, sour cream and cilantro. Serve with the Pico de Gallo alongside.
Pico de Gallo:
In the bowl of a food processor, combine all ingredients and pulse until the salsa is of uniform consistency but still slightly chunky, about 7 pulses. Transfer to a bowl and set aside until ready to serve the nachos.
Yield: 1 cup

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	660.32 Kcal (2765 kJ)
Calories from fat	387.57 Kcal
		% Daily Value*
Total Fat	43.06g	66%
Cholesterol	122.02mg	41%
Sodium	1018.19mg	42%
Potassium	478.52mg	10%
Total Carbs	24.93g	8%
Sugars	7.2g	29%
Dietary Fiber	2.37g	9%
Protein	48.22g	96%
Vitamin C	13.8mg	23%
Vitamin A	0.1mg	3%
Iron	0.9mg	5%
Calcium	751.4mg	75%

Amount Per 100 g
Calories	162.9 Kcal (682 kJ)
Calories from fat	95.61 Kcal
		% Daily Value*
Total Fat	10.62g	66%
Cholesterol	30.1mg	41%
Sodium	251.18mg	42%
Potassium	118.05mg	10%
Total Carbs	6.15g	8%
Sugars	1.78g	29%
Dietary Fiber	0.58g	9%
Protein	11.9g	96%
Vitamin C	3.4mg	23%
Iron	0.2mg	5%
Calcium	185.4mg	75%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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