Crab Nachos

Holly Clegg
  • Yield: 3 dozen


3-- dozen baked tortiall flour chips
1/2cup nonfat sour cream
3tablespoons light mayonnaise
1/2cup chopped green onions
1-- (4-ounce) can chopped green chiles, drained
1/4teaspoon ground cumin
1pound lump, white, or canned crabmeat, picked through for shells
-- Salt and pepper
2cups shredded, reduced-fat sharp Cheddar or Mexican blend cheese
-- Paprika


  1. Preheat broiler.  Arrange tortilla chips in single layer on baking sheet.
  2. In bowl, combine sour cream, mayon naise, green onions, green chiles and cumin. Fold in crabmeat. Season to taste.
  3. Spread mixture evenly over chips and sprinkle with cheese and paprika. Bake 6 to 8 minutes or until cheese is melted.

Recipe reprinted with permission from Holly Clegg's Trim & Terrific Gulf Coast Favorites: Over 250 Easy Recipes from My Louisiana Kitchen, 2008.

Nutritional Info *per serving

  • Calories 57
  • Fat 2g
  • Saturated Fat 1g
  • Cholesterol 14mg
  • Sodium 143mg
  • Carbohydrate 5g
  • Fiber 0g
  • Sugars 0g
  • Protein 5g