Ina Garten's Fresh Crab Nachos | Barefoot Contessa

Ina layers creamy crab, melty cheese, chile peppers and homemade salsa to make her favorite nachos! Subscribe to #discoveryplus to stream more of #BarefootContessa: http://discoverypl.us/2NeKVgd Get the recipe ▶ https://foodtv.com/3F1vTk4 Subscribe to Food Network ▶ http://foodtv.com/YouTube Ina throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Fresh Crab Nachos RECIPE COURTESY OF INA GARTEN Level: Easy Total: 45 min Active: 15 min Yield: 8 servings Ingredients 6 ounces cream cheese, at room temperature 1/2 cup good mayonnaise, such as Hellmann’s 1/4 cup sour cream 12 ounces fresh jumbo lump crabmeat 3/4 cup minced scallions, white and green parts (4 to 5 scallions) 1 (4-ounce) can diced green chiles Grated zest of 1 lime Kosher salt and freshly ground black pepper 12 ounces sturdy yellow corn chips, such as Garden of Eatin’ 6 ounces freshly grated extra-sharp white Cheddar 6 ounces freshly grated Monterey Jack 4 ounces canned pickled jalapeño pepper slices, drained 5 large plum tomatoes, seeded, cored, and small-diced 1 cup minced yellow onion 3 tablespoons minced fresh jalapeño pepper, seeds removed 2 tablespoons freshly squeezed lime juice 1 tablespoon good olive oil 1 large ripe Hass avocado, pitted, peeled, and 1/3-inch diced 3 tablespoons minced fresh parsley or cilantro Juice of 1/2 lime, for serving Directions Preheat the oven to 375 degrees F. 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 teaspoons salt, and 1 teaspoon black pepper and set aside. Distribute half of the corn chips on a large (12 × 18 × 2-inch) 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 to 30 minutes, until the cheese is melted and bubbling. Meanwhile, prepare the topping. In a large bowl, combine the tomatoes, onion, jalapeño pepper, lime juice, olive oil, avocado, parsley, and 1 teaspoon salt. Spoon onto the nachos, sprinkle with lime juice, and serve hot. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ▶ WEBSITE: https://www.foodnetwork.com ▶ FULL EPISODES: https://watch.foodnetwork.com ▶ FACEBOOK: https://www.facebook.com/FoodNetwork ▶ INSTAGRAM: https://www.instagram.com/FoodNetwork ▶ TWITTER: https://twitter.com/FoodNetwork #InaGarten #BarefootContessa #FoodNetwork #FreshCrabNachos Ina Garten's Fresh Crab Nachos | Barefoot Contessa | Food Network https://www.youtube.com/watch?v=VgJn4fVOdJU