Fresh crab and avocado dip with crispy tortilla chips

By SMSchreiber

Ingredients

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

Details

Servings 6

Preparation

Step 1

Mash the avocados, sour cream, 3 tablespoons 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.
Squeeze the crabmeat gently to remove any excess liquid.
Gently mix the crabmeat, mayonnaise, sliced basil, jalapeno,=2 0and the remaining 1 tablespoon of 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.
Heat 3 inches 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 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.