Cold Crabmeat Nacho

* Exported from MasterCook *

COLD CRABMEAT NACHO

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers Seafood

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
24 oz Cream cheese
2 tb Mayonnaise -- the real thing
ds Tabasco
1/4 c Green onions -- minced
1/4 c Celery -- coarsely chopped
ds Paprika
Salt and pepper, to taste
1 cn Black olives -- finely
-chopped (16 oz. can)
1/2 lb Crabmeat -- flaked
1 Nacho cheese flavor doritos

The best way to prepare this recipe in a food
processor, because it chops the ingredients finely
enough and blends them together for you. But if a food
processor is not handy, you can use a blender and a
chef's kniofe. It will still come out great, no
matter how you do it!
First, mix the cream cheese to a pasty
consistency. It has to be soft and pliable. THen, in
a large mixing bowl, whip together the cheese and the
mayonnaise until the mixture is smooth. Toss in the
Tabasco at this point and blend it in, too. Next, add
the minced onions, the celery, the seasonings, the
finely chopped black olives, and the crabmeat. Just
put them all together -- it's not necessary to add
them one at a time. But is *is* necessary to blend
them all *gently*. If you get rough, you'll smash the
ingredients and you'll lose the crispness.
When you're ready to serve, lay out the *whole*
bag of Doritos on a pizza pan and stuff each one,
heaping on the crabmeat mixture and sprinkling the
tops with paprika. To increase the flavor, put the
stuffed chips in the refrigerator for an hour or two.
Author's note: ...While crabmeat is used in the
original dish, you can also substitute chopped shrimp
or crawfish for the crabmeat, and the basic mix is
also excellent for stuffing avocados, tomatoes, celery
stalks, and just about anyting your taste dictates.
Note from me: I don't care for Nacho Cheese Flavor
Doritos but instead these are great with the unsalted
style chips you get with salsa at Mexican restaurants.
Source: Frank Davis Seafood Notebook



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