Recipe courtesy of Bubba Hiers

Uncle Bubba's Seafood Nachos

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  • Level: Easy
  • Total: 25 min
  • Prep: 10 min
  • Cook: 15 min
  • Yield: 4 to 6 servings
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1 large (16-ounce) bag corn tortilla chips

2 cups shredded sharp Cheddar

2 cups shredded Pepper Jack cheese

1 tablespoon butter

1 clove garlic, minced

8 ounces lump crabmeat, picked clean of shells, chopped

1/2 pound shrimp, boiled, peeled, deveined, and tails removed, chopped

1/2 pound scallops, muscle removed, chopped

1 cup heavy cream

1/2 teaspoon garlic powder

2 cups grated Parmesan

Salt and freshly ground black pepper

1 cup shredded iceberg lettuce, for topping

1 cup pico de gallo, for topping

10 to 12 pickled jalapeno slices, for topping

Sour cream, for topping


  1. Preheat the oven to 350 degrees F.
  2. 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.
  3. In a large saute pan over medium-high heat, melt the butter and saute the garlic until soft. Add the crabmeat, shrimp, and scallops and saute for 3 minutes.
  4. 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.
  5. Remove the seafood mixture from the heat and pour over the tortilla chips. Top the nachos with shredded lettuce, pico de gallo, jalapenos, and a large dollop of sour cream. Serve immediately.