Fresh Crab and Avocado Dip with Crispy Tortillas

Ingredients

Avocado:

4 firm but ripe avocados, peeled, pitted, roughly chopped

1/4 cup sour cream

4 tablespoons fresh lime juice

2 tablespoons finely chopped fresh chives

Salt and freshly ground black pepper

Crab:

1 pound fresh crabmeat

1/2 cup mayonnaise

3 tablespoons thinly sliced fresh basil

1 red jalapeño chile, finely chopped

Chips:

Canola oil, for deep frying

12 fresh corn tortillas, cut into wedges

Fresh basil leaves, for garnish

Directions

PREP TIME
30
MINS
COOKING TIME
15
MINS
Serves
6
Make-Ahead:

The chips can be made 1 day ahead, stored airtight at room temperature. Rewarm the chips in a 350ºF oven, if desired. The dip can be assembled up to 2 hours ahead, covered tightly and refrigerated.

To prepare the avocado mixture:

In a large bowl, mash the avocados, sour cream, 3 tablespoons of lime juice, and the chives. Season the avocado mixture to taste with salt and pepper.

Spoon the avocado mixture evenly into the bottom of a clear glass serving bowl, forming an even layer and smoothing the top.

To prepare the crab mixture:

Squeeze the crabmeat gently to exude any excess liquid. In another bowl, mix the crabmeat, mayonnaise, sliced basil, chili pepper, and the remaining 1 tablespoon of lime juice. Season the crab mixture to taste with salt and pepper.

Spoon the crab mixture over the avocado mixture, forming a second even layer and smoothing the top. Cover and refrigerate the dip until ready to serve.

To make the chips:

In a wok or large heavy frying pan, heat 3 inches of oil over medium-high heat. Working in batches, fry the tortilla wedges for about 3 minutes, or until they are crisp and golden brown, stirring often so that they cook evenly on both sides. Using a slotted spoon or 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.

To serve:

Garnish the dip with basil leaves and serve with the tortilla chips.