You might wonder why I call these Southern Crab Nachos. Well, it is because I added a layer of cheese grits! I met Parker Hinson from Old School Mill in Albemarle, NC. and he graciously gave me a bag of their stone ground grits. After living in Texas for five years and making grits frequently, I can absolutely say these are the best grits I have ever had. I wanted to add a southern twist to my nachos and decided to add a layer of cheese grits. The best thing about these nachos is not only does the top of the Southern Crab Nachos ooze with deliciousness of cheese and crab, the bottom chips scoop up a wonderful layer of cheese grits with the other toppings. Each bite is so delicious you will want to make extras!
These grits are a find! Check out their website http://oldschool.com Here is a little bit on info on their mill:
Old School Brand uses the art of stone grinding grains into wonderfully pure meals, flours, and grits. Since those first products were made we have developed a line of foods and mixes that bring back all the rich goodness and flavor of centuries ago.
Southern Crab Nachos
- 1 recipe Cheese Grits
- 1 recipe Black Bean Relish
- 8 - 12 ounces jumbo lump crab meat
- 1 large bag tortilla chips (flour or corn)
- 1 cup grated monterey jack cheese
- 1 cup shredded sharp cheddar cheese
- 1 recipe Avocado Lime Buttermilk Dressing
Preheat oven to 375 degrees. Prepare grits and spoon over the bottom of your ovenproof serving dish. Top with layers of tortilla chips. Spoon over the black bean relish, crab meat and cheeses. Bake until hot and bubbly, 8 - 12 minutes. Serve with a side of avocado lime buttermilk dressing.
- 2 cups water
- 1/2 cup stone ground grits
- 1 teaspoon salt
- 1/3 cup shredded cheddar cheese
Bring water and salt to a boil. Add grits. Reduce heat to simmer and cook stirring occasionally for 20 minutes. Remove from heat and stir in the cheese.
Black Bean Relish
- 1/2 cup frozen corn, thawed
- 1/3 cup black beans, rinsed and drained
- 1 tablespoon red onion, minced
- 2 teaspoons jalapeno pepper, minced
- 1/4 cup tomato, finely diced
- 2 tablespoons red pepper, minced
- 2 tablespoons cilantro, minced
- 1/2 lime, squeezed
- salt and pepper
Combine all ingredients.
Avocado Lime Buttermilk Dressing
- 1 ripe avocado
- 3/4 cup buttermilk
- 3 tablespoons sour cream
- 2 tablespoons mayonnaise
- 1 tablespoon cilantro, minced
- 1 teaspoon grated lime peel
- 1 teaspoon lime juice
- 4 dashes Tabasco sauce
- salt and pepper
Cut avocado in half and discard pit, scoop flesh into food processor bowl. Combine all remaining ingredients in the bowl of your food processor and process until smooth. Refrigerate until ready to serve