Fresh Crab and Avocado Dip with Crispy Tortillas

Recipe

Appetizer
Fresh Crab and Avocado Dip with Crispy Tortillas

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3.13 out of 5 stars
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40 ratings

Recipe Data

16
Servings
30min
Prep
45min
Total

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    Servings and Ingredients

    Ingredients
    Serves 16
    QuantityIngredientAdd
    4firm but ripe avocados, pitted, peeled and cut into large cubes
    ¼ c.sour cream
    1red Fresno chile, seeded and finely chopped
    4 tbsp.fresh lime juice, divided
    4 tbsp.finely chopped fresh chives, divided
    Kosher salt and freshly ground black pepper, to taste
    2 lbs.King crab legs
    ½ c.mayonnaise
    3 tbsp.thinly sliced fresh basil
    Canola oil, for deep frying
    6fresh corn tortillas, torn into large wedges
    Additional kosher salt, to taste
    Fresh basil leaves, for garnish

    Directions

    1. To make avocado dip:
    2. In large bowl, gently toss avocados, sour cream, chile, 3 tablespoons lime juice and 2 tablespoons chives. Season avocado mixture to taste with salt and pepper. Cover and refrigerate.
    3. To make crab dip:
    4. Using kitchen scissors, cut a long lengthwise slit down bottom side of crab leg shells to expose meat, then pull out meat. Gently squeeze crabmeat to exude excess liquid. You should have about 1 pound of crabmeat. Break crabmeat into large chunks.
    5. In another bowl, fold crabmeat, mayonnaise, sliced basil, remaining 1 tablespoon lime juice and 2 tablespoons chives. Season crab mixture to taste with salt and pepper. Cover and refrigerate.
    6. To make tortilla chips:
    7. In wok or heavy large pot, heat 3 inches of oil to 375 degrees. Working in batches, fry tortilla wedges until they are crisp and golden brown, turning often so that they brown evenly on both sides, about 3 minutes. Using slotted spoon or mesh strainer, transfer corn chips to paper towels to drain excess oil. While chips are still hot, sprinkle them lightly with salt.
    8. To assemble and serve:
    9. Spoon avocado dip into 16 martini glasses. Spoon crab on top. Garnish each with a basil leaf and 1 or 2 tortilla chips and serve, passing remaining chips alongside.

    Recipe Source:

    Hy-Vee, Inc.