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  • Lori Taylor

    avocado and crab dip

  • McK Agency

    Recipe Of The Day: Crab Avocado Dip / Dip de Cangrejo y Aguacate

  • Deborah Latil

    Crab and Avocado Dip with Crispy Tortillas Ingredients 4 whole firm but ripe avocados (peeled pitted and roughly chopped) 1/4 cup sour cream 4 tablespoons fresh lime juice 2 tablespoons finely chopped fresh chives salt and freshly ground black pepper 15 ounces fresh crabmeat 1/2 cup mayonnaise 3 tablespoons thinly sliced fresh basil 1 whole red jalapeno chili (finely chopped) canola oil for deep frying 12 fresh corn tortillas (cut into wedges) fresh basil leaves for garnish 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.

  • Molly Hillenbrand

    11 Dips for your Super Bowl Party

  • Tabitha

    Crab Avacado Dip Recipes

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