Crab, Chilli and Samphire Nachos

You are currently viewing Crab, Chilli and Samphire Nachos

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)

1 lime

200g fresh white or brown meat crab (we use Waitrose white Cornish crab)

100g (approx.) guacamole

70g (approx.) Samphire


  1. Heat the groundnut oil in a large frying pan over a medium – high heat to 350 degrees Fahrenheit.
  2. Arrange the tortillas in a stack and cut into 6 equal wedges like a pizza.
  3. 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).
  4. Place fried chips onto kitchen towel to absorb the oil.
  5. On a plate arrange your chips and spoon some crab, sour cream and guacamole onto them.
  6. Scatter the sliced chilli and samphire, finishing with a squeeze of lime.

This recipe is linked up to Cook Blog Share