The weather in Los Angeles has been unbelievable the last few weeks and it makes me want to be out by the pool all the time! These crab and avocado dipped tortilla chips, which were inspired by a recipe from the latest Curtis Stone Cookbook “Relaxed Cooking” are the perfect snack or appetizer on a warm day.Curtis’ recipe calls for a few variations that what I used… so this has been slightly adapted for my kitchen. You will need the following:
Crab and Avocado Dip on Tortilla Chips
- 3 Haas avocados
- 3 Limes juiced
- 1/4 cup basil chiffonade
- Jumbo crab meat use as much or little as you would like
- salt and pepper
- tortilla chips
- You will need 2 bowls for the assembly. In the first bowl combine the avocados, juice of 2 limes, salt and pepper. Mix this together until it is of chunky consistency. In the other bowl combine the crab meat, basil, salt, pepper and the juice of the last lime. Carefully mix together, being careful not to pull apart the meat.
- Arrange your tortilla chips on a serving platter and place a spoonful of the avocado mixture on the bottom and then a spoonful of the crab on top. If you have any extra basil you can add it to the top of the chip.
How gorgeous do those look? I could have eaten the entire tray… but refrained because its swimsuit season and I can’t be eating an entire bag of chips!!!! These are quick and delicious and perfect for guests!