Crab Nachos

Our handpicked white crabmeat is ideal for this super simple crab nachos recipe from Olive Magazine. Perfect for a cosy movie marathon snack, or sized up for a quick midweek meal.

100g white crabmeat

1 tbsp chopped pickled jalapeños

1/4 red onion, finely chopped

10 cherry tomatoes, diced

1/2 avocado, diced

Small bunch of coriander, chopped

4 tbsp soured cream

1 lime, juiced

2 handfuls of white and purple tortilla chips

50g monterey jack cheese, grated

Hot sauce to serve

Method

Step 1

Heat the oven to 200C/fan 180C/gas 6.

Step 2

Mix the jalapeños, red onion, tomatoes, avocado and half the coriander in a bowl.

Step 3

Mix the crab, soured cream, lime juice and the rest of the coriander in a separate bowl.

Step 4

Put the tortilla chips on a small baking sheet and sprinkle over the grated cheese.

Step 5

Bake for 5 minutes until the cheese is melted.

Step 6

Spoon the tomato salsa over the nachos, followed by the crab mix.

Step 7

Drizzle over the hot sauce, to taste. Serve on the baking sheet and eat straight away.