Who doesn’t love nachos? The crunchy chips, the cheesy goodness? What’s not to love?! Crab nachos were recently posted on one of the blogs I follow and I was immediately interested when I saw the title! I love crab! The recipe was originally from Clean Eating magazine.
When I was putting this together, I was concerned because I tasted the topping and it just seemed overwhelmingly cumin-tasting. Thankfully, once they were topped with cheese and baked, it was great. Still, next time I might put a little less cumin. Also, I’ll let my pitas toast for longer because I would have liked them to have more of a crunch than they did. But my husband and brother-in-law declared that I can make these ANYTIME and they’ll eat them!
Recipe from Loves to Eat
2 pitas, cut into small wedges (about 16-24 wedges)
1/2 tsp cumin
1/2 bell pepper, chopped fine
1 cup fresh spinach, sliced
8 oz. crabmeat (I used a can, which was 6 oz)
3 tbsp Greek yogurt
1/4 tsp cayenne pepper
shredded mozzarella cheese
Preheat oven to 350.
In a foil lined pan coated with nonstick spray, arrange pita wedges in a single layer and toast until crisp.
Combine pepper, spinach, cumin, cayenne, crab meat, Greek yogurt, and salt and pepper to taste. Mix well, the yogurt should coat the mixture well.
Place mixture on the wedges and top with shredded mozzarella. Bake 10-15 minutes until the cheese is melted and topping is warm.