Email to Marla Hudgins      

ROD 8/19/2006 Spicy Food Day Spicy Crab Nachos

Source of Recipe

Marla


Recipe Introduction

The spices in the hot foods we eat are oily. And, we all know that oil and water don't mix. So, what can you do to cool down a hot mouth? Try one of these... Eat bread - it will absorb the oily spices. Drink milk - it contains "casein" that binds the spices and carries them away.

List of Ingredients

ROD 8/19/2006 Spicy Food Day SPICY CRAB NACHOS



SPICY CRAB NACHOS


2 tablespoons butter or margarine
2 garlic cloves, pealed and sliced
1/2 small onion, slices
salt and pepper, to taste
1 cup bottled clam juice
1 cup heavy or whipping cream
2 canned chipotle chiles, rinsed
1 cup (4 oz) grated Romano cheese
1 cup (4 oz) grated Monterey Jack cheese
10 oz crab meat
8 oz tortilla chips (3 handfuls) 1/2 bunch cilantro leaves (optional)




Recipe

1. Preheat the oven to 375 degrees F (190 degrees C).

2. Melt butter or margarine in a large skillet over medium heat. Saute garlic and onions with salt and pepper for about 5 minutes. Pour in the clam juice and boil until the liquid is reduced by half (2-3 minutes).

3. Add the cream and cook over high heat until thick enough to coat a spoon. Stir in the chipotle chilies and remove from heat. Put the mixture into a blender and puree. Return to skillet and stir in 1/2 cup of each kind of cheese.

4. Place the skillet over medium heat and stir in the crabmeat. Bring to a boil and immediately remove from heat. Stir in the tortilla chips.

5. Transfer to a large casserole dish. Sprinkle with the rest of the cheese. Place in oven for 5 minutes to melt the cheese. Garnish with cilantro if desired.