Paula Deen Seafood Nachos

Paula Deen Seafood Nachos are a cheesy, creamy appetizer with lump crab, shrimp and scallops over crisp tortilla chips that come together in 30 minutes. This easy seafood appetizer recipe fits game day, potlucks and holiday parties, and the sauce can be made ahead.

Stir the seafood sauce until it clings to a spoon, because that thickness keeps it from soaking the chips. Pour it on thin and the bottom layer turns soggy before anyone grabs a second handful.

Paula bakes the chips and cheese first, then pours a Parmesan cream sauce full of chopped crab, shrimp and scallops over the top. Chopping the seafood small means every chip gets a bite of it, and the cold lettuce, pico and sour cream finish keeps the rich sauce from feeling heavy.

Paula Deen Seafood Nachos

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Course: AppetizerCuisine: American, SouthernDifficulty: Easy

Servings

15

servings

Prep time

15

minutes

Cooking time

15

minutes

Calories

380

kcal

Crisp chips sit under melted cheddar and pepper Jack, then get covered in a thick, garlicky seafood cream sauce. The cool lettuce, pico de gallo and sour cream on top balance each warm, cheesy bite.

Ingredients

• 1 (16 oz) bag Tortilla chips
  

• 2 cups sharp cheddar cheese, shredded
  

• 2 cups pepper Jack cheese, shredded
  

• 1 tablespoon Butter
  

• 1 clove garlic, minced
  

• 8 oz lump crabmeat, picked clean of shells, chopped
  

• 1/2 lb shrimp, boiled, peeled, deveined, and tails removed, chopped
  

• 1/2 lb scallops, chopped, muscle removed
  

• 1 cup heavy cream
  

• 1/2 teaspoon garlic powder
  

• 2 cups grated Parmesan cheese
  

• 1 cup iceberg lettuce, shredded, for topping
  

• salt
  

• Freshly ground black pepper
  

• 1 cup Pico de Gallo,
  

• 10 to 12 pickled jalapeño slices, for topping
  

• Sour cream , for topping
  

Directions

• Preheat the oven: Preheat the oven to 350°F. Then pull out a large baking pan or cast iron pan for the chips.
• Melt the cheese: Layer the tortilla chips in the pan and cover them with 2 cups shredded sharp cheddar and 2 cups shredded pepper Jack. Bake for 2 to 3 minutes until the cheeses melt, then set the pan aside.
• Saute the seafood: Melt 1 tablespoon butter in a large saute pan over medium-high heat and cook 1 minced garlic clove until soft. Add the chopped crabmeat, shrimp and scallops, then saute for 3 minutes.
• Make the sauce: Stir in 1 cup heavy cream, 1/2 teaspoon garlic powder and 2 cups grated Parmesan, plus salt and freshly ground black pepper to taste. Keep stirring for 2 to 3 minutes until the sauce thickens.
• Top the nachos: Take the seafood mixture off the heat and pour it over the cheesy chips. Then add 1 cup shredded iceberg lettuce, 1 cup pico de gallo, 10 to 12 pickled jalapeno slices and a large dollop of sour cream.
• Serve right away: Bring the pan straight to the table while the chips are still crisp. Everyone can dig in from the same pan.

Tools for this recipe

• Lodge 10.25-inch cast iron skillet, Nordic Ware half sheet pan, Parmigiano Reggiano wedges, aged 24 months. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use imitation crab instead of lump crabmeat?

You can, though the flavor will be sweeter and the texture softer than real lump crab. Chop it small and add it with the shrimp and scallops, since it only needs to warm through.

Can I make the seafood sauce ahead of time?

The sauce is best made right before serving, because the seafood turns tough when reheated. If you want to get ahead, chop the seafood and shred the cheeses earlier in the day and keep them chilled.

How do I keep the chips from getting soggy?

Bake the cheese layer first so it seals the chips a little, and let the sauce thicken fully before pouring. Then serve right away, because the chips soften the longer they sit under the cream.

Do I have to use all three kinds of seafood?

No, you can use just crab and shrimp or all shrimp if scallops are hard to find. Keep the total near 1 pound so the sauce stays balanced.

What is the biggest mistake with seafood nachos?

Overcooking the seafood is the usual problem, since scallops and shrimp turn rubbery fast. Stick to the 3 minutes in the pan, because the hot sauce keeps cooking them after you pour it over the chips.