Creamy and refreshing, your guests might have trouble saving room for dinner.
Ingredients
4 firm but ripe avocados, peeled, pitted and roughly chopped
1/4 cup sour cream
4 tbsp fresh lime juice
2 tbsp finely chopped fresh chives
Salt and freshly ground black pepper
15 oz fresh crabmeat
1/2 cup mayonnaise
3 tbsp thinly sliced fresh basil
1 red jalapeno chili, finely chopped
Canola oil, for deep frying
12 fresh corn tortillas, cut into wedges
Fresh basil leaves, for garnish
Directions
1. Mash the avocados, sour cream, 3 tablespoons of lime juice, and the chives in a large bowl.
2. Season the avocado mixture to taste with salt and pepper.
3. Spoon the avocado mixture evenly into the bottom of a clear glass serving bowl, forming an even layer and smoothing the top.
4. Squeeze the crabmeat gently to exude any excess liquid.
5. Mix the crabmeat, mayonnaise, sliced basil, chili pepper, and the remaining 1 tablespoon of lime juice in another bowl.
6. Season the crab mixture to taste with salt and pepper.
7. Spoon the crab mixture over the avocado mixture, forming a second even layer and smoothing the top.
8. Cover and refrigerate the dip until ready to serve or up to 8 hours.
9. Heat 3 inches of oil in a wok over medium-high heat.
10. 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.
11. Using a slotted spoon or mesh strainer, transfer the corn chips to paper towels to drain any excess oil.
12. While the chips are still hot, sprinkle them lightly with salt.
13. Garnish the dip with basil leaves and serve with the tortilla chips.
Serves 6
Recipe excerpted from Relaxed Cooking with Curtis Stone by Curtis Stone. Published by Crown Publishing Group. Copyright 2009 by Curtis Stone. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Buy the book now!