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Crab and Avocado Dip with Crispy Tortillas


First Posted: 10/27/2011 4:55 pm Updated: 08/31/2012 10:48 am

Crab and Avocado Dip with Crispy Tortillas

Crab and Avocado Dip with Crispy Tortillas
Ray Kachatorian
Provided by:
total prep

Ingredients

Directions

  • Mash the avocados sour cream 3 tablespoons of lime juice and the chives in a large bowl.
  • 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.
  • Mix the crabmeat mayonnaise sliced basil chili pepper and the remaining 1 tablespoon of lime juice in another bowl.
  • 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.
  • Heat 3 inches of oil in a wok 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.
  • Visit http://curtisstone.com.

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