Seafood Nachos Recipe

Cut wonton wrappers on the diagonal to make triangles (or quarters) so you have bite-sized chips.

Heat oil in a heavy skillet or saucepan to 350°F (175°C). If you don't have a thermometer, test with one wonton: it should sizzle and become golden in about 30–45 seconds.

Fry wonton pieces in batches, 6–8 at a time, until crisp and golden (about 30–60 seconds per side). Use a slotted spoon to transfer to a paper towel–lined tray.

While still hot, toss the chips with 1 tablespoon Cajun seasoning and 1 teaspoon salt so the seasoning sticks. Let cool on a rack; chips will crisp further as they cool.

Pat shrimp and scallops dry with paper towel. If shrimp are large, halve them lengthwise for easier eating.

Season shrimp and scallops lightly with 1 tsp kosher salt, 1 tsp black pepper, and 1 tablespoon Cajun seasoning. Toss to coat evenly.

Heat a large skillet over medium-high heat and add 2 tablespoons butter and 1 teaspoon olive oil. When butter is foaming, add minced garlic and sauté 15–20 seconds until fragrant.

Add scallops in a single layer; sear without moving for 1.5–2 minutes until a golden crust forms. Flip and cook another 1–1.5 minutes until opaque. Transfer scallops to a plate and tent with foil to keep warm.

Add shrimp to the same skillet and cook 1.5–2 minutes per side until pink and just cooked through. Remove shrimp to the plate with scallops.

Wipe skillet lightly if needed, add remaining 2 tablespoons butter, then add crab meat and crawfish tails with lemon juice and the optional pinch of extra Cajun seasoning (if desired). Warm gently 1–2 minutes — stir carefully so crab lumps remain intact. Remove seafood mixture to the plate; combine with shrimp and scallops.

Taste and adjust seasoning as needed. Sprinkle chopped parsley over the seafood and keep warm until assembly.

In a medium saucepan over medium heat, melt 2 tablespoons butter. Whisk in 2 tablespoons flour and cook 1–1.5 minutes to form a roux, stirring so it doesn't brown.

Gradually whisk in 1 cup whole milk, bringing the mixture to a gentle simmer until it thickens (2–3 minutes).

Lower heat to low and stir in shredded cheddar and Monterey Jack, a handful at a time, stirring until smooth and melted.

Whisk in 1 teaspoon Dijon mustard, 1 teaspoon Worcestershire sauce, 1 teaspoon Cajun seasoning, 3 drops hot sauce (optional), 1 tsp salt and 1/2 tsp black pepper. Taste and adjust seasoning; keep sauce warm on very low heat, stirring occasionally to prevent skin formation.

Arrange the cooled Cajun-wonton chips on a large oven-safe platter or baking sheet in a single even layer or slightly overlapping mound.

Spoon warm cheese sauce over the chips, using about two-thirds of the sauce to coat evenly. Reserve some sauce for topping after seafood is added.

Evenly distribute the warm seafood (shrimp, scallops, crab, crawfish) over the sauced chips, trying to place the crab lumps gently so they stay intact.

Drizzle remaining cheese sauce over the seafood and chips for extra coverage.

Scatter diced tomato (if using), sliced green onions, and chopped cilantro on top. Finish with a light dusting of 1/2 teaspoon extra Cajun seasoning for brightness.

Serve immediately with lime wedges on the side so guests can squeeze fresh lime over their portion.