Recipes

Blue Crab and Tuna Nachos

By: TLP's Partners
blue crab and tuna nachos from Crying Eagle Lakefront in Lake Charles
Image courtesy of Amber Jay

Chef Lyle Broussard with Crying Eagle Brewing-Lakefront shares his recipe for the Blue Crab and Tuna Nachos, a staple appetizer at the popular waterfront location packing Louisiana flavor into a bite-sized treat. Highlighting Louisiana’s seafood industry, the nachos topped with fresh Louisiana blue crab, poke style tuna, and a fresh avocado crema drizzle make for an elevated and tasty shareable. The result, a light, tangy, and savory international inspired dish with a Southwest Louisiana flair. An Insider Tip: Add lime juice to your freshly scooped avocado immediately to prevent oxidation. You can always add more lime juice as needed for taste.

recipe heading-plus-icon

yields

5 nachos

    For the Nachos
  • 3oz Raw tuna cut poke style and marinated (see recipe)
  • 1oz Jumbo lump crab meat (marinated)
  • 1 oz garlic crunch
  • 1/2 oz avocado crema
  • 5 each wontons fried
  • Micro cilantro (or wasabi)
  • Lime zests
  • 1 tsp shaved jalapeño
    • For the Tuna Poke
  • 1 cup of soy sauce
  • 1 cup of white wine
  • ¾ cup of honey
  • 1/8 teaspoon of fish sauce
  • 1 pound of tuna (chopped poke style)
  • 2 tablespoons of lime juice
    • For the Avocado Crema
  • 1 lb Avocado (fresh pulp), scooped
  • 8 oz (1 cup) Sour cream or Mexican crema
  • ½ bunch Cilantro, rough chopped
  • 2 cloves Garlic, minced
  • 1 Fresh jalapeño, seeded
  • 1 oz Fresh lime juice
  • 10–12 g Kosher salt (to taste)
steps

For the Avocado Crema

  1. Scoop avocado into a blender.
  2. Add lime juice immediately to prevent oxidation.
  3. Add sour cream or Mexican crema, cilantro, garlic, fresh jalapeño and salt to mixture.
  4. Blend until completely smooth and creamy.
  5. Adjust salt and lime as needed.
  6. Transfer the mixture to a shallow pan and press plastic wrap directly on surface. Hold the avocado crema at ≤ 41°F.

 

For the Tuna Poke

  1. Heat soy, white wine, honey, fish sauce, and lime juice.
  2. Reduce by 1/4 and let cool slightly, then pour over tuna and toss gently.

To Assemble

  1. Arrange fried wontons on a platter or plate.
  2. Drizzle garlic crunch on top of wonton chips.
  3. Layer blue crab and tuna on top of the chips.
  4. Drizzle the dish with avocado crema.
  5. Garnish with lemon zests, shaved jalapeño, and micro cilantro or wasabi.

Date Published: 03.25.26
  • Recipe by:
    Chef Lyle Broussard at Crying Eagle Brewing-Lakefront, 911 North Lakeshore Drive, Lake Charles, LA 70601

Leave a Reply

Be the first to comment.


MP Ad Snacks
Shop Now