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Best Crab Nachos
Take home the taste of Texas Crab Festival. L A P L A Y I T A’ S A WA R D - W I N N I N G C R A B N A C H O S Serves 4 INGREDIENTS 8 oz. Velveeta Cheese 1 can Rotel diced tomatoes and green chiles 16 oz. lump crab meat 1 stick of butter 1 tsp. garlic powder Tony Chachere’s seasoning (to taste) tortilla chips jalapeno slices TOTAL TIME: 20 minutes PREP: 10 minutes
Tips from the Chef • For the best quality, use locally caught fresh Gulf blue crabs.
PREPARE THE QUESO In a saucepan, melt the Velveeta over medium heat. Add Rotel and stir until well combined. Reduce heat to low and continue stirring occasionally, as not to burn. SAUTÉ THE CRAB MEAT In a separate skillet, melt the butter over medium-high heat. Once it begins to bubble, add in the crab meat and seasonings. Stir well to combine. ASSEMBLE Arrange the tortilla chips on a plate or serving dish and top with queso. Next, add the sautéed crab meat. Go ahead, add a little more queso! GARNISH At the Texas Crab Festival, La Playita serves up their award-winning crab nachos with jalapeno slices, but anything goes when it comes to nachos! Try fresh cilantro or pico de gallo for more authentic flavor.
• Dark meat, or the meat derived from the claws, is sweeter than the meat from the back fin. • Try steaming instead of boiling the crabs before cleaning. This helps to retain the natural flavor.
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theLOCAL
March/April May/June 2016 2016
La Playita Mexican Restaurant 703 Madison Avenue Port Bolivar, TX 77650 (409) 684-1383