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Tex Mexican
Tex Mex Nachos

Cullen's Crab Nachos

24 oz Cream cheese
      2 tb Mayonnaise; the real thing
        ds Tabasco
    1/4 c  Green onions; minced
    1/4 c  celery; coarsely chopped
        ds Paprika
           salt and pepper, to taste
      1 cn Black olives; finely
           -chopped (16 oz. can)
    1/2 lb Crabmeat; flaked
      1    Nacho chips
 
  
      First, mix the cream cheese to a pasty consistency.  It has to be soft
  and pliable.  Then, in a large mixing bowl, whip together the cheese and
  the mayonnaise until the mixture is smooth.  Toss in the Tabasco at this
  point and blend it in, too.  Next, add the minced onions, the celery, the
  seasonings, the finely chopped black olives, and the crabmeat. Just put
  them all together -- it's not necessary to add them one at a time. But is
  *is* necessary to blend them all *gently*. If you get rough, you'll smash
  the ingredients and you'll lose the crispness.
      When you're ready to serve, lay out the *whole* bag of chips on a
  pizza pan and stuff each one, heaping on the crabmeat mixture and
  sprinkling the tops with paprika.  To increase the flavor, put the stuffed
  chips in the refrigerator for an hour or two.