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Uncle Bubba’s Seafood Nachos

  • Prep time: 15 minutes
  • Cook time: 15 minutes
  • Servings: 15


  • 1 (16 oz) bag tortilla chips
  • 2 cups shredded sharp cheddar cheese
  • 2 cups shredded pepper Jack cheese
  • 1 tablespoon butter
  • 1 clove minced garlic
  • 8 oz picked clean of shells, chopped lump crabmeat
  • 1/2 lb boiled, peeled, deveined, and tails removed, chopped shrimp
  • 1/2 lb muscle removed, chopped scallops
  • 1 cup heavy cream
  • 1/2 teaspoon garlic powder
  • 2 cups grated Parmesan cheese
  • 1 cup shredded, for topping iceberg lettuce
  • salt
  • freshly ground black pepper
  • 1 cup for topping pico de gallo
  • 10 to 12 slices for topping pickled jalapeño slices
  • for topping sour cream


Preheat the oven to 350 °F.

In a large baking pan or cast iron pan place a layer of the tortilla chips and cover with the shredded cheddar and pepper Jack cheeses. Bake the chips for 2 to 3 minutes, or until the cheeses are melted. Remove the dish from the oven and set aside.

In a large sauté pan over medium-high heat, melt the butter and sauté the garlic until soft. Add the crabmeat, shrimp and scallops and sauté for 3 minutes.

Add the cream, garlic powder, Parmesan, salt and pepper, to taste, to the seafood and stir for 2 to 3 minutes, until the sauce has thickened.

Remove the seafood mixture from the heat and pour over the tortilla chips. Top the nachos with shredded lettuce, pico de gallo, jalapeños and a large dollop of sour cream. Serve immediately.