Fresh Crab and Avocado Dip with Crispy Tortilla Chips

Excerpted from Relaxed Cooking with Curtis Stone Copyright © 2009 by Curtis Stone, photography by Quentin Bacon. Excerpted by permission of Clarkson Potter, a division of Random House of Canada Limited. All rights reserved.

Servings

6servings

Servings

6servings

• Course Snacks
• Cuisine Appetizers

Ingredients

• 4 avocados firm but ripe, peeled, pitted, and coarsely chopped
• 1/4 cup sour cream
• 4 tbsp fresh lime juice
• 2 tbsp fresh chives finely chopped
• Salt and freshly ground black pepper
• 1 cup fresh crabmeat
• 1/2 cup mayonnaise
• 3 tbsp fresh basil thinly sliced
• 1 red jalapeño finely chopped
• canola oil for deep-frying
• 12 fresh corn tortillas cut into 8 wedges each
• fresh basil leaves for garnish

Servings: servings

Units:MetricUS Imperial

Ingredients 4 avocados firm but ripe, peeled, pitted, and coarsely chopped 1/4 cup sour cream 4 tbsp fresh lime juice 2 tbsp fresh chives finely chopped Salt and freshly ground black pepper 1 cup fresh crabmeat 1/2 cup mayonnaise 3 tbsp fresh basil thinly sliced 1 red jalapeño finely chopped canola oil for deep-frying 12 fresh corn tortillas cut into 8 wedges each fresh basil leaves for garnish Servings: servings Units:MetricUS Imperial

Course Snacks Cuisine Appetizers

Instructions

1. Mash the avocados, sour cream, 3 tablespoons of the lime juice, and the chives in a large bowl. Season the avocado mixture with salt and pepper to taste. Spoon the mixture into a clear glass serving bowl, forming an even layer and smoothing the top.
2. Squeeze the crabmeat gently to remove any excess liquid, and pick through it to remove any bits of shell or cartilage. Gently mix the crabmeat, mayonnaise, sliced basil, jalapeño, and the remaining 1 tablespoon lime juice in another bowl. Season with salt and pepper to taste. Spoon the crab mixture over the avocado mixture, forming a second even layer and smoothing the top. Cover and refrigerate until ready to serve.
3. Heat 3 inches of oil in a wok or deep skillet over medium-high heat. Working in batches, add the tortilla wedges and fry, stirring often so that they cook evenly on both sides, for about 3 minutes, or until they are crisp and golden brown.
4. Using a slotted spoon or a mesh strainer, transfer the corn chips to paper towels to drain any excess oil. While the chips are still hot, sprinkle them lightly with salt.
5. Garnish the dip with basil leaves, and serve with the tortilla chips.

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