Caribbean Nachos PLanet Hollywood

8 ounces bottled remoulade sauce
1 pound jumbo lump crab meat
1 tablespoon butter
2 tablespoons chopped chives
1 tablespoon Jamaican Jerk spice
1 tablespoon lime juice
1 teaspoon salt
1 teaspoon fresh chopped garlic
2 ounces shredded Parmesan cheese
16 round tortilla chips
8 ounces grated sharp Cheddar cheese

1. To make the nacho filling, melt the butter in a saute pan over medium heat. Add the crab meat, chives, Jerk spice blend, lime juice, salt and fresh garlic. Saute all the ingredients for 1-2 minutes.
Remove from heat and add the Parmesan cheese to the mixture.
2. Heat oven to 375 F.
3. Place 1/2 ounce of remoulade sauce on one nacho chip. On top of that add 1 ounce of the nacho filling. Then top off with 1/2 ounce of cheese.
4. Place chips on a baking pan and cook for 5 minutes or until cheese is completely melted and ingredients are throughly heated. Remove from oven and place on a platter to serve.

Recipe note: This dish can be served with guacamole, sour cream or salsa as side items.