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Tortilla Chips With Crab & Avocado Dip Recipe

House Home Photo Tortilla Chips With Crab & Avocado Dip Recipe

An easy party appetizer from Take Home Chef host Curtis Stone. "Crab and avocado is an age-old combination that has a bit of magic to it, which is why you see it in so many cuisines, from Asian to Italian. I'd never thought to make tortilla chips until I came to America, but they are so much better than store-bought. Salt them the minute they come out of the hot oil."

Yield: 
6 servings
Ingredients: 

4 firm but ripe avocados, peeled, pitted, and coarsely chopped
1/4 cup sour cream
4 tbsp fresh lime juice
2 tbsp finely chopped fresh chives
Salt and freshly ground black pepper
1 cup fresh crabmeat
1/2 cup mayonnaise
3 tbsp thinly sliced fresh basil
1 red jalapeño, finely chopped
Canola oil, for deep-frying
12 fresh corn tortillas, cut into 8 wedges each
Fresh basil leaves, for garnish

Instructions: 

Step 1: Mash the avocados, sour cream, 3 tbsp of the lime juice, and the chives in a large bowl. Season the avocado mixture with salt and pepper to taste. Spoon the mixture into a clear glass serving bowl, forming an even layer and smoothing the top.

Step 2: Squeeze the crabmeat gently to remove any excess liquid, and pick through it to remove any bits of shell or cartilage. Gently mix the crabmeat, mayonnaise, sliced basil, jalapeño, and the remaining 1 tbsp lime juice in another bowl. Season with salt and pepper to taste. Spoon the crab mixture over the avocado mixture, forming a second even layer and smoothing the top. Cover and refrigerate until ready to serve.

Step 3: Heat 3" of oil in a wok or deep skillet over medium-high heat. Working in batches, add the tortilla wedges and fry, stirring often so that they cook evenly on both sides, for about 3 minutes, or until they are crisp and golden brown. Using a slotted spoon or a 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.

Step 4: Garnish the dip with basil leaves, and serve with the tortilla chips.

Reprinted with permission from Curtis Stone's Relaxed Cooking with Curtis Stone (2009 Clarkson Potter). Food styling by Curtis Stone and Rochelle Palermo. Prop styling by Pamela De Silver.


Author: 

Curtis Stone

Photographer: 

Quentin Bacon

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