Curtis Stone’s Fresh Crab and Avocado Dip with Crispy Tortillas Recipe

Curtis Stone's Crab Avocado Dip with Crispy Tortillas


 


Need a winner at this year’s game day party with your friends? Whether you’re tailgating or homegating, whenever I think about bringing a dish to a party my first thought is always go with something that’s easy to prep and easy to eat. Guacamole is usually a safe bet to bring, but if you want to impress your friends try adding a little spin to it. This recipe only takes a half hour to prepare and is a delicious side item for anyone without a shellfish allergy. If that’s the case try swapping the crab for another protein.


 


Information



  • Makes: 6 Servings

  • Prep time: 30 minutes

  • Total time: 30 minutes


 


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 jalapeño chili, finely chopped


 


Directions



  1. Mash the avocados, sour cream, 3 Tbsp. 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.

  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.


 


There are so many ways you could make this recipe your own, how would you prepare this for your friends? Check out other recipes like this from Curtis Stone!

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