Coastal trips, with sparkling sunlit water and homes that hug a little too close to the shoreline, offer many treasures to explore. On one such trip, our wanderlust had our car jogging along the coastline on a scenic route, fast enough to keep the traffic moving, yet slow enough to take in the details. We rode in and out of small towns with red, white, and blue buntings hung in anticipation of July fourth celebrations. Along the way, we found a multicolored restaurant with a second-level entrance with over sixty steps! Although weary from a long day of traveling, we braved the steps and arrived at a restaurant with tight wooden booths, kitschy wall seashell décor, and a lobby full of logo printed t-shirts that were as colorful as the outside of the building.
This eclectic brightly-colored restaurant on extra tall stilts had an extensive menu, a faithful following, and delicious food! I ordered a crab entrée that later inspired my recipe for these crab nachos. Similar to a baked crab dip, these nachos have a full cup of salsa in the mix and are baked on fried flour tortillas. The salsa is surprisingly subtle and compliments the cheese ingredients.
First, cut four flour tortillas into 6 pie slices. A serving is 4 pieces but if this is your main meal, you might want a whole tortilla for yourself!
This dish is garnished with cilantro, and while the leaves can be time-consuming to break from their stems, I have discovered a little herb stripper (above photo) that works for cilantro and other herbs and makes stripping leaves so easy. There are even different sized holes for different stem sizes. Put the stem in a hole and pull and the leaves go into the cup! So quick and easy! I don’t get paid to say so, but I love this gadget. It is called a Chef’n Zipstrip Herb Stripper and you can find one here.
If there is an ingredient that you aren’t fond of, then leave it off because these crab nachos are easy to customize. If you are not a fan of cilantro, substitute parsley if you want extra green on top.
These nachos have a creamy crab topping. In order to keep the tortilla chips crunchy, eat them right away. Usually, that’s not a problem!