Cold Crabmeat Nacho Recipe


Ingredients

24 oz cream cheese
2 tbsp mayonnaise, the real thing
1 dash tabasco
1/4 cup green onions, minced
1/4 cup celery, coarsely chopped
1 dash paprika
1 salt and pepper, to taste
1 can black olives, finely chopped (16 oz. ca
1/2 lb crabmeat, flaked
1 nacho cheese flavor doritos


Directions

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


Servings: 1 servings

 

 

Cold Crabmeat Nacho Recipe brought to you by Recipe Ideas


Categories: Appetizer; Crab; Fish; Meat; Mexican


The History of Recipes

Written cooking instructions as a concept can be traced way back into antiquity, in fact as far as the Egyptians, and possibly even further. Interesting though that maybe, in the main part, these early records were just very basic pictorial, hieroglyphic or cunieform instructions for preparing meals.

In fact, the most ancient recipe found, according to Professor Solomon Katz, are some tablets in Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel `blissful`.

Later on, we find some books which date from the 1300s - a recipe book titled `Forme of Cury`, and another titled `Curye on Inglish`. Surprisingly, they are nothing to do with the indian food that is familiar to us all today, but rather descriptions of the types of meals on the menus of the upper classes.

For the next few years, the powerful and rich houses strove to serve the most exotic banquets, and as a result chefs and their recipes were highly sought after. Nevertheless, it was during the 1800s that haute cuisine and recipe books became really popular. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, devoted their lives to collating, testing, and recording the recipes of their peers.

By the advent of the twentieth century, cook books were greatly in demand mostly due to increased literacy, increased leisure time and being a little richer.

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We hope you enjoy this Cold Crabmeat Nacho recipe.

 


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