Crab and Shrimp Nachos

This tasty finger food disappears quickly at a football party or after a fishing trip. The tortillas can be fried ahead of time and kept in a tightly sealed bag, then re-crisped in the oven. The shellfish filling can also be made ahead of time.

Vegetable oil
10 - 6" corn tortillas
2 Tbsp. butter
1/4 pound shrimp, shelled, deveined and chopped into small pieces
2 cans Miller's Select Jumbo Lump Crab Meat, 6.5 oz (found at HEB) or 1/2 pound fresh crab
1 8-oz carton sour cream
1/2 tsp cumin seeds toasted and crushed
1/8 tsp salt (to taste)
3 cups grated Monterey Jack cheese or Chihuahua
7 oz can nacho-sliced jalapenos

In a large skillet, pour oil to " and heat. Cut the tortillas in quarters and fry each piece a few seconds or until crisp. Drain on paper towels.

In another skillet melt butter and saute chopped shrimp until barely pink, if using fresh crab cook with shrimp. Remove from heat and cool. Stir in canned crabmeat, sour cream and cumin seeds. Season to taste with salt. Place about one tablespoon of mixture on each tortilla piece and cover with grated cheese.

Place nachos on a large flat pan and broil about half a minute or until cheese is melted. Top each nacho with a slice of jalapeno. Serve with side dishes of Charred Tomatillo Salsa and Avocado Dip.

Makes 40 nachos