Just before Christmas we went to The Broom Tavern in Alcester and had their crab nachos sharing starter which were so divine we just had to make our own! I found out how to make tortilla chips and put together my own version which turned out even better than I could have imagined. Once you try these you’ll be wanting to create more of your own nacho combinations, leave your suggestions in the comments box below – I’d love to give them a try.
This recipe is for 4 people (as a starter)
6 flour tortillas (we used Crosta & Mollica soft sandwich flatbreads which worked perfectly)
1 litre groundnut oil
Small pot of sour cream or crème fraiche (we used sour cream)
1 fresh red chilli finely sliced (mild, not too hot)
200g fresh white or brown meat crab (we use Waitrose white Cornish crab)
100g (approx.) guacamole
70g (approx.) Samphire
- Heat the groundnut oil in a large frying pan over a medium – high heat to 350 degrees Fahrenheit.
- Arrange the tortillas in a stack and cut into 6 equal wedges like a pizza.
- Fry a few chips at a time, turning occasionally with a slotted spoon or tongs, until crisp and lightly browned, about a minute or less (our chips were a little thicker as we chose to use flatbreads, so frying time was more like 1 1/2 minutes).
- Place fried chips onto kitchen towel to absorb the oil.
- On a plate arrange your chips and spoon some crab, sour cream and guacamole onto them.
- Scatter the sliced chilli and samphire, finishing with a squeeze of lime.
This recipe is linked up to Cook Blog Share