Seafood Nachos

by Chef Paul Wernsdorfer

NACHO SAUCE BASE

2 1/2 oz butter
2 1/2 oz flour
1 cup water
1 tsp lobster base
1 1/2 tsp garlic salt
1/2 tsp Tabasco sauce
2 1/2 tsp ground cumin
1 cup American cheese, grated
1 cup heavy cream
1 cup sour cream

Method:

Melt butter in heavy bottom skillet, add flour and stir over medium heat until mixture takes on a light appearance and loose consistency. Dissolve lobster base and spices in water, then add to roux mixture, stir until sauce becomes very thick. Add American cheese, stir until completely melted, add sour and heavy cream, blend well.

Hold for preparation of topping or refrigerate to use over several applications.

(The above sauce base can be stored separately and used to make a couple batches of nachos.)

NACHO TOPPING

1 cup Nacho (Sauce base) (above)
8 oz cooked shrimp
8 oz crabmeat or imitation crabmeat (surimi)
2 Tbsp diced green chilies
1/2 cup cheddar cheese, grated
1/2 cup Monterey jack cheese, grated
1/4 cup green onion, chopped
salsa (as needed)
sour cream (as needed)
tortilla chips (as needed)

Place shrimp, crabmeat and chilies in a bowl, add 1 cup nacho base and blend.

If sauce base was hot (just prepared) pour over a plate of tortilla chips, if starting with cold base, just microwave until hot. Sprinkle cheese over plate and place in 400 degree oven for 5 minutes until cheese is completely melted. Remove from oven, sprinkle with chopped green onion, serve with your favorite salsa and sour cream.

Fisherman's Village

Fisherman's Inn - (410)827-8807
Fisherman's Crab Deck - (410)827-6666
Fisherman's Seafood Market - (410)827-7323
3116 Main Street
Grasonville, MD 21638
Kent Narrows
WEBSITE