Brennan's Blue Crab and Caviar Nachos

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Brennan's Blue Crab and Caviar Nachos

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Tailgate time with these towering Blue Crab and Caviar Nachos! Jumbo lump crab meat among the usual suspects, plus diced avocado and Saint Andre Cheese (a soft, buttery French cheese). These come by way of Executive Chef Danny Trace at Brennan's of Houston.


  • 4 ears  yellow corn (in husk)
  • 1-tablespoon  vegetable oil
  • 1 leek (white portion only), chopped
  • ¼ cup  finely diced sweet onion
  • 2 cups  milk
  • ½-cup heavy whipping cream
  • ½-teaspoon  cayenne pepper
  • 5 oz  Saint Andre Cheese
  • 1 lime, juiced
  • 1lb jumbo lump crabmeat
  • 15  corn tortillas (cut into quarters)
  • 1qt.  cottonseed oil
  • 1ea  Avocado (diced)
  • 2 tablespoons  Petrossian caviar
  • 1 teaspoon chives (minced)
  • To Taste, Salt & Pepper

Recipe Info

  1. Preheat oven to 400 degrees. Roast corn in the oven for 35 to 40 minutes

  2. Once roasted let cool, shuck corn then begin to remove the kernels form the cob and set aside. Do not discard cobs. Using a heavy bottom saucepot, heat vegetable oil on medium-high heat; sauté ½ the corn, leeks and onion for about 5 minutes or until translucent.

  3. Next, add the milk & cobs to the pot. Bring to a boil. Reduce heat to a simmer and cook for 20 minutes. Add the cream and cook for an additional 10 minutes. Remove and discard the cobs. On low heat fold in the Saint Andre cheese and finish with ½  the lime. Reserve the other half.

  4. Using a food processer blend the sauce until smooth and strain through a fine mesh strainer and return to a clean saucepot. Finish sauce with the jumbo lump crab and reserved corn. Season with salt, black pepper, and cayenne peppers. Keep warm.

  5. In a heavy bottom sauce pot, heat the cottonseed oil to 350 degrees. Add the tortillas and fry for 3 minutes or until crispy. Remove the chips to a drip tray and season with salt & pepper. 

  6. Place the chips down in serving dish and top with the sauce. Squeeze the lime over avocado and season with salt & black pepper. Crown the nachos with avocado, caviar and fresh cut chives.

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