Recipe: Cold Crabmeat Nacho

Title: Cold Crabmeat Nacho
Categories: Appetizers, Fish/sea
Yield: 1 servings

24 oz Cream cheese Salt and pepper, to taste
2 tb Mayonnaise; the real thing 1 cn Black olives; finely
ds Tabasco -chopped (16 oz. can)
1/4 c Green onions; minced 1/2 lb Crabmeat; flaked
1/4 c Celery; coarsely chopped 1 Nacho cheese flavor doritos
ds Paprika

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

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