California Roll Nachos

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Nacho conventional California roll.

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  • 12 oz. lump crab meat
  • 1/4 c. mayonnaise
  • 1 tbsp. lime juice
  • 1 tbsp. sriracha, plus extra for drizzling
  • kosher salt
  • 10 Eggroll wrappers
  • Vegetable oil, for frying
  • 1 avocado, sliced
  • 2 inexperienced onions, sliced
  • Sesame seeds, for garnish


    1. Step 1In a medium bowl, combine crab, mayonnaise, lime juice, and sriracha. Season with salt and creep to mix.
    2. Step 2Minimize eggroll wrappers into wedges. In a neat skillet, heat about ½” oil till shiny. Add wedges and cook till golden and crispy, about 1 minute per aspect. Drain on a paper towel-lined plate and sprinkle straight away with salt.
    3. Step 3On a serving platter, lay half of of chips then top with half of every of crab combination, avocado slices, and inexperienced onions. Sprinkle with sesame seeds and drizzle with extra sriracha. Repeat to make two layers.

California roll nachos vertical

Brandon Bales

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Lauren Miyashiro

Freelance Contributor

Lauren Miyashiro is a contract  contributor for Delish, and formerly labored as Meals Director. She graduated culinary college in 2016 and mastered the art of the crunchwrap in 2017.

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