Crab Nachos with Dip

1400 NW Evangeline Trwy Lafayette, LA 70501



Crab Dip

  • 1 Stick Butter
  • 1 Large Chopped Yellow Onion
  • 3 Ribs Chopped Celery
  • 1 10 Oz. Can of Original Rotel Tomatoes, Drained
  • 1 10 Oz. Can of Cream of Shrimp Soup
  • 8 Oz. of Regular Cream Cheese
  • 1 Lb. Cleaned Crabmeat
  • ¼ C Chopped Green Onions

Chips & Toppings

  • 1 8 Oz. Bag of Yellow or Blue Corn Tortilla Chips
  • 8 Oz. Finely Shredded Fiesta Blended Cheeses (Monterey jack, cheddar, queso quesadilla & Asadero cheese)
  • ½ C. Whole Kernel Corn
  • 1 Medium Chopped Tomato
  • ¼ C. Jalapeno Sliced


Crab Dip

  1. Melt butter in a saucepan over medium heat.
  2. Add onions, celery, and green bell peppers. Sauté until translucent.
  3. Add drained Rotel tomatoes, cream of shrimp soup, and cream cheese.
  4. Cook until mixture is well combined and heated through. 
  5. Stir in crabmeat and green onions. 
  6. Heat through and set side.


  1. Preheat oven to 400 degrees.
  2. Spread out corn tortilla chips in a single layer onto one or two baking sheets.
  3. Dollop crab dip onto chips and sprinkle cheese on top.
  4. Sprinkle corn kernels, tomatoes, and jalapeno slices.
  5. Place in oven and heat until cheese melts. 

Recipe compliments of Debra Taghehchian.