Blue crab, jalapeño, heirloom pico, avocado butter, sriracha aioli, taro chip

In a bowl, combine the diced heirloom tomatoes, red onion, cilantro, and lime juice. Season with salt and pepper. Mix well and set aside.

Prepare the Heirloom Pico

In a separate bowl, mash the avocado and mix it with a pinch of salt and pepper until smooth and creamy.

Make the Avocado Butter

In another bowl, combine the mayonnaise and sriracha until well mixed. Adjust seasoning to taste.

Prepare the Sriracha Aioli

On a large serving platter, layer the taro chips. Top with the blue crab meat, jalapeño slices, heirloom pico, and dollops of avocado butter and sriracha aioli.

Assemble the Nachos

Garnish with additional cilantro if desired and serve immediately.

Serve

Blue crab meat

crab nachos

Recipe information

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