I listened and heard that you wanted Take Home Chef Curtis Stone’s Avocado & Crab Dip. It aired on the same episode as his peanut butter and chocolate chip cookies (which are, BTW, awesome).
Here it is — but a warning that he didn’t give out measurements so I guesstimated in a few spots. How? I looked at the TV and tried to take a stab so don’t be mad if it’s wrong. You will have to test this out and let me know if my estimates were right/wrong!
- 2 avocados
- 2 limes
- 1 TBSP fresh chives
- 1/4 sour cream (estimate)
- 1 cup of crab meat (estimate)
- 1-2 dried chili peppers, finely chopped (add more for more heat, none if you don’t like spicy)
- 1 TBSP fresh basil chopped
- 1/2 cup of mayo (estimate)
Split your avocados and remove the pit. Now get the “meat” of the avocado out and place into a bowl. For details on how to do this, click here. Mash the avocados but keep some chunks! Now squeeze the juice out of the limes and add the chives and sour cream. Mix well.
Now get a new bowl and add the crab meat. Make sure there’s no bones! Add the chili peppers if you want, or just add the basil and mayo. Mix well.
Finally, get your serving bowl out and alternate layers of avocado with the crab. He only did 1 layer of each, but you could do multiple.
Serve with tortilla chips, pita chips, etc. If you want to make your own tortilla chips, here’s the recipe.