Avocado:
4 firm but ripe avocados, peeled, pitted, roughly chopped
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
1 pound fresh crabmeat
1/2 cup mayonnaise
3 tablespoons thinly sliced fresh basil
1 red jalapeño chile, finely chopped
Canola oil, for deep frying
12 fresh corn tortillas, cut into wedges
Fresh basil leaves, for garnish
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.
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.
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.
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.
Garnish the dip with basil leaves and serve with the tortilla chips.