Barefoot Contessa | Fresh Crab Nachos | Recipes

Ingredients

• 6 ounces cream cheese, at room temperature
• ½ cup good mayonnaise, such as Hellmann’s
• ¼ cup sour cream
• 12 ounces fresh jumbo lump crabmeat (see note)
• ¾ 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 ½ lime, for serving