Crab, Chilli and Samphire Nachos

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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)

Ingredients

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

Method

  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