Crab dip is delightful and guacamole is a unanimous favorite, so what's better than those two party dips? Combining the vibrant seafood and creamy avocado into one killer dish.
Chef Curtis Stone says his fresh crab and avocado dip is quick, easy and, of course, delicious. "I tell you, everybody that tries it will absolutely love it," he says. He adds aromatic seasoning with crisp chives and basil, and kicks the flavor profile up a notch with some heat from a red jalapeño. Serve with tortilla chips or toasted pita for a bite of crunch.
Fresh Crab and Avocado Dip
By Curtis Stone
4 firm but ripe avocados, peeled, pitted, roughly chopped
1/4 c. sour cream
4 Tbsp. fresh lime juice
2 Tbsp. finely chopped fresh chives
Salt and freshly ground black pepper
1 lb. fresh crabmeat
1/2 c. mayonnaise
3 Tbsp. thinly sliced fresh basil
1 red jalapeño chile, finely chopped
In a large bowl, mash the avocados, 3 tablespoons of lime juice (do this quickly to avoid oxidation!), sour cream and the chives. 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.
Prepare the crab mixture: Squeeze the crabmeat gently to exude any excess liquid. In another bowl, mix the crabmeat, mayonnaise, sliced basil, chili pepper and the remaining 1 tablespoon of lime juice. 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.
When ready, garnish with basil leaves and serve with tortilla chips or crispy pitas.
Another perfect pairing: