Seafood Loaded Fries & Nachos

Serves: 4–6 | Prep: 15 min | Cook: 20 min

Ingredients:

Base (Choose One):

• 1 bag (28 oz) frozen French fries, cooked crispy

• OR 1 large bag (13 oz) tortilla chips

Seafood Topping:

• 2 Tbsp butter

• 3 garlic cloves, minced

• ½ lb raw shrimp, peeled and chopped

• ½ lb lump crab meat (or imitation crab, flaked)

• 1 tsp Old Bay seasoning (or Cajun seasoning)

• 4 oz cream cheese, softened

• ½ cup heavy cream or half-and-half

• 1 cup shredded mozzarella

• ½ cup shredded sharp cheddar

• 2 Tbsp Parmesan, grated

• Salt and pepper to taste

• A few dashes hot sauce (optional)

Garnishes:

• ¼ cup sour cream or crema

• 1 avocado, diced

• 1 jalapeño, thinly sliced

• 2 green onions, sliced

• Fresh pico de gallo or diced tomatoes

• Fresh cilantro, chopped

• Lime wedges

Instructions

1. Cook the Fries
Bake or air-fry the French fries until extra crispy according to package directions. You want them sturdy enough to hold the toppings. Spread on a sheet pan or oven-safe platter. For nachos, simply arrange chips on the pan.

2. Sauté the Shrimp
Melt butter in a large skillet over medium-high heat. Add garlic, cook 30 seconds. Add shrimp and Old Bay seasoning. Sauté 2–3 minutes until pink and just cooked through.

3. Build the Creamy Seafood Sauce
Reduce heat to medium-low. Add the cream cheese and heavy cream to the skillet, stirring until melted and smooth. Fold in the crab meat, mozzarella, cheddar, and Parmesan. Stir gently until the cheese is fully melted and the seafood is coated in a creamy, cheesy sauce. Season with salt, pepper, and hot sauce to taste. Don’t over-stir once the crab is in—keep those lumps intact.

4. Load ‘Em Up
Spoon the hot seafood mixture generously over the crispy fries or tortilla chips. If you want extra bubbly cheese, add a little more shredded mozzarella on top and broil for 1–2 minutes.

5. Garnish & Serve
Drizzle with sour cream or crema. Scatter the diced avocado, jalapeño slices, green onions, pico de gallo, and fresh cilantro over the top. Finish with a squeeze of lime juice. Serve immediately while hot.

Variation: Cajun Seafood Queso-Style

• Swap the cream cheese base for a classic queso: melt 1 Tbsp butter, whisk in 1 Tbsp flour, add 1 cup milk, then melt in 2 cups shredded pepper jack and a can of diced green chiles. Fold in the shrimp and crab. This version is spicier and thinner—better for nachos.