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SugarRoti Crab Nachos Recipe

SugarRoti Crab Nachos Recipe

SugarRoti Crab Nachos Recipe

4-6 servings / 5 steps / 11 ingredients

Fish Nu Spice

The Kitchen Queen, Ina, inspires again! This time it's nachos - Mexican, American and Indian combined. We took Ina Garten's delectable crab nachos and gave them a Nu spice twist with SugarRoti Fish Nu Spice. Fresh crab is perfectly seasoned with Cayenne, Coriander, Cumin, Fenugreek, Garlic, Ginger, Paprika, Sea Salt, and Turmeric to create a savory mouth-watering compliment to cooling cream cheese, mayo and sour cream. Layered over crispy tortillas and topped with shredded cheese, this dish will become your new party favorite, game night treat or family dinner! 


Spice Level


  • SugarRoti Fish Nu Spice Package
  • 3/4 cup chopped scallions, white and green (4 to 5 scallions)
  • 1 4 oz can diced green chiles 
  • 6 oz cream cheese, at room temperature
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream 
  • 12 oz fresh crabmeat 
  • Grated zest of 1 lime 
  • 12 oz yellow corn chips
  • 6 oz grated extra-sharp Cheddar
  • 6 oz grated Monterey Jack


  • 1 medium serrano chili, finely chopped (remove seeds for a milder spice)
  • ¼ cup fresh cilantro, finely chopped
  • Pico de Gallo (we prepare homemade, but store bought is great)
  • Avocado, sliced


Preheat Oven to 375°F
  1. Heat oil in a medium saucepan over medium heat. Add SugarRoti Fish Nu Spice package and sauté until spices are sizzling and fragrant (1-2 min).
  2. Add scallions, chiles and serrano. Sauté transfer to medium mixing bowl. (3-5 min).
  3. In bowl, add together the cream cheese, mayonnaise, and sour cream until smooth. Gently stir in the crabmeat and lime zest (5 min).
  4. Distribute half of the corn chips on a large baking sheet. Spoon half of the crab mixture over the chips then sprinkle with half of the Cheddar, half of the Monterey Jack. Sprinkle with the remaining chips, then distribute the remaining crab mixture and cheeses on top and bake until the cheese is melted and bubbling (20-30 min).
  5. Garnish with cilantro, avocado and salsa before serving.

    Recipe Notes

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