Tags
avocado, basil, chives, fresh crab, lime, mayonnaise, sour cream, tortilla chips
We were recently invited to a casual back yard gathering with friends. They had made the decision at the beginning of the year, to place their focus on family, in order to be able to spend quality time together amidst their hectic schedules of sports and work-related travel. Therefore, they hadn’t been entertaining as much, so a potluck brunch was a perfect, relaxing way to visit, yet still maintain their resolution. They served the main course and a delicious Prosecco, and friends arrived with an array of appetizers.
FRESH CRAB AND AVOCADO DIP
4 ripe avocados, peeled and pitted
1/4 cup sour cream
3 to 4 tablespoons of fresh lime juice, divided
2 tablespoons finely chopped fresh chives
15 ounces fresh crabmeat, squeezed dry
1/2 cup mayonnaise
3 tablespoons thinly sliced fresh basil
1 red chili, finely chopped
tortilla chips
Mash the avocados with the sour cream, 2 to 3 tablespoons of the lime juice and the chives, in a large bowl. Season with salt and pepper. Spoon evenly into a large serving bowl.
Lightly mix crab, mayonnaise, basil, jalapeño and 1 tablespoon of lime juice in a bowl. Season with salt and pepper. Spoon evenly over avocado layer. Cover and refrigerate until serving or up to 8 hours. Serve with chips.
Enjoy!
Recipe adapted from Taste of Home, June/July 2012
