Crab Nachos with Salsa

Two layers of creamy crab, melty cheese, chile peppers and homemade salsa to make this popular appetizer.

6 oz cream cheese, at room temperature
½ cup Hellmann's mayonnaise
¼ cup sour cream
12 oz fresh jumbo lump crabmeat
¾ cup scallions, white and green parts, minced (4-5 scallions)
1 (4 oz) can diced green chiles
1 lime
kosher or sea salt
black pepper, freshly ground
12 oz sturdy yellow corn chips, such as; Garden of Eatin'
6 oz extra-sharp white Cheddar, freshly grated
6 oz Monterey Jack, freshly grated
4 oz canned pickled jalapeño pepper slices, drained

Salsa:
5 large plum tomatoes, seeded, cored and small-diced
1 cup yellow onion, minced
3 Tbsp. fresh jalapeño pepper, seeds removed, minced
2 Tbsp. lime juice, freshly squeezed
1 Tbsp. extra-virgin olive oil
1 large ripe Hass avocado, pitted, peeled and ⅓" diced
3 Tbsp. fresh parsley or cilantro, minced

To Serve:
½ lime, freshly juiced

Preheat the oven to 375°F (190°C/170°C fan, Gas Mark 5).

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 tsp. salt, and 1 tsp. black pepper and set aside.

Distribute half of the corn chips on a large (12x18x2") 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 20-30 minutes, until the cheese is melted and bubbling.

Prepare the Salsa:
In a large bowl, combine the tomatoes, onion, jalapeño pepper, lime juice, olive oil, avocado, parsley, and 1 tsp. salt.

Spoon salsa onto the nachos, sprinkle with lime juice, and serve hot.

Makes 8 servings.

Cook's Notes:

• I prefer jumbo lump crabmeat instead of shredded because you can really taste the crabmeat.
• Pick through the crabmeat to remove any shells.
• Be sure to wash your hands after handling the chiles and pickled jalapeños so you don't get the spicy oils in your eyes.