It's a long title to match the amount of food here. A lotto nachos, if you will. Okay, I'm now regretting that I typed that.
This dish comes from the ambition that I had to try and recreate a fabulous appetizer that we get from Outback. It's the Crab and Avocado Tower. I wanted to change it up a little since we wanted a little more food than the tower appetizer. It really didn't take a lot of time to put together either. A bag of Tostito's Multi-grain tortilla chips, is what I used, but the lime tortillas would work pretty great with this too.
For the mango salsa, I chopped some tomatoes and cucumber to balance out the flavors a bit and squeezed some lime juice and stirred everything together.
This works great as a summer appetizer if you are having a bunch of people over. It also works great for a summer dinner for two - or one, depending on how ravenous you are feeling.
Crab, Avocado and Mango Salsa Nachos
Ingredients
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
Directions
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.
This dish comes from the ambition that I had to try and recreate a fabulous appetizer that we get from Outback. It's the Crab and Avocado Tower. I wanted to change it up a little since we wanted a little more food than the tower appetizer. It really didn't take a lot of time to put together either. A bag of Tostito's Multi-grain tortilla chips, is what I used, but the lime tortillas would work pretty great with this too.
For the mango salsa, I chopped some tomatoes and cucumber to balance out the flavors a bit and squeezed some lime juice and stirred everything together.
This works great as a summer appetizer if you are having a bunch of people over. It also works great for a summer dinner for two - or one, depending on how ravenous you are feeling.
Crab, Avocado and Mango Salsa Nachos
Ingredients
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
Directions
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.
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