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
It is quite possible to trace the history of recipes way back into the distant past, in truth as far back as the ancient Egyptians, and quite possibly further than that. However, these, early records were just very simple hieroglyphic or cunieform recipes for preparing meals.
Closer to modern times, there are two books dating from the fourteenth century ; one book called `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Perhaps surprisingly, these two books are nothing to do with the curry that is served today, but instead accounts of the types of meals prepared by the cooks of the rich people of those days. In the fifteenth century, the Crusaders brought back many new spices and herbs from Arab countries, including spices like parsley and basil. The introduction of these new foods and spices led to a surge in manuscripts on food, the majority of which are kept safe in private cookery archives. Like it or not, the introduction of television brought us celebrity TV chefs and the accompanying recipe books. Which pretty much brings us up to date and the invention of computers and the internet, allowing everyone to search through massive numbers of recipes such as those found on sites such as this. |
We hope you enjoy this Cold Crabmeat Nacho recipe.
