Chipotle Crab Nachos with Avocado Crema

1 lb. fresh crab or imitation crab meat
2 tablespoons of Olive Oil
cup of finely diced yellow onion
teaspoon of cumin seeds
10 small leaves of fresh oregano
2 finely diced canned chipotle chilies
2 Tablespoons of tomato paste
1 Tablespoon of rice vinegar
Tortilla chips (large)
1 cups of finely grated jack cheese

Heat olive oil in a large skillet. Add onion and stir frequently until onions begin to brown. Add cumin seed and oregano, stir constantly for one minute. Add chilies, tomato paste, vinegar and cup of water. Reduce heat and stir until all ingredients are fully combined. Add crab meat and continue to stir until mixture is hot. Remove from heat.

Preheat oven to 425 degrees. Lay out tortilla chips on a large baking sheet. Place a tablespoon of the grated cheese on each chip and top with a tablespoon of the chili/crab mixture. Bake for 5 minutes or until cheese begins to bubble. Transfer chips to a large platter and garnish with a dollop of the Avocado Crema.

Chipotle/crab filling can be made the day before. Be sure to warm mixture before assembling nachos.

Husch Vineyards
Winery & Tasting Room: 4400 Highway 128, Philo, CA 95466 1-800-55-HUSCH (1-800-554-8724)
Hours: We are open 7 days a week from 10am to 6pm
Mailing Address: PO Box 189, Talmage, CA 95481
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