Crab Nachos on the Grill

by Joan on Jan 28, 2010

Yes…on the grill. Finishing these “Nachos with an Asian flair” on the grill in the middle of January feels (and tastes) like a much-needed respite from winter. It’s well worth the effort because they are absolutely delicious!

This recipe comes to us from Hammertown customer and friend, Hollie Bart. Hollie is not only a highly-respected attorney in NYC, she is also a very talented cook and designer. She served it at a recent “Winter White Dinner Party” I was invited to at her home in Pine Plains. (read our blog about it here) There were many wonderful things on the menu but this one is an original recipe created by Hollie so I asked her to share it. Here it is:

Ingredients-

For the chips:

48 wonton wrappers (available in grocery stores-click here)
Sea salt
Ground Red Pepper
Olive Oil

For the Crabmeat Salad:

16 oz. lump crab meat
Zest of 1 lime
Juice of ¼ lime (or to taste)
1 shallot, finely minced (or to taste)
1 TBLS minced cilantro leaves
1 jalapeño pepper finely minced (Note: Use half of jalapeno & adjust to taste)
Finely grated Monterey Jack Cheese

Optional:

Chile-Cilantro Salsa*

Make crabmeat salad

Drain and place crabmeat in a bowl. Add lime zest, lime juice, cilantro, jalapeño and shallot, and gently mix ingredients. Season with ground sea salt and pepper to taste. Cover and refrigerate for at least one hour to allow ingredients to compose.

Make “Nacho” Chips

Preheat oven to 350°

1. Transfer 1 wonton square to an oiled work surface and brush top lightly with some olive oil. Top with another wonton and brush lightly with oil (this way, both sides become lightly oiled). Repeat, stacking wonton wrappers in groups of 4 wrappers.
2. With a sharp knife, cut stacks of wrappers in half.
3. Place halved wonton strips onto cookie sheet covered with foil.
4. Season with sea salt and fresh ground dried red chiles.
5. Bake for 5 to 8 minutes until golden brown.

Assemble and Grill Nachos

Pre-heat grill

1. Place baked wonton wrappers onto foil-lined cookie sheet [bake in batches]

Baked wontons

2. Place a heaping tablespoon of crabmeat salad on each nacho wrapper
3. Top with a hefty pinch of grated cheese and season with ground salt & pepper to taste
4. Cooking in batches, place sheet directly on grill and cook until cheese has melted [about 2-3 mins on grill...or if you don't have a grill... put in a 400 deg. oven until cheese melts]
5. Serve immediately with Chile-Cilantro Salsa on the side for guests to add as they wish.

* Chile-Cilantro Salsa Recipe