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Crab Avocado Dip

Recipe created by chef Curtis Stone for the Hass Avocado Board.

Prep Time: 20 minutes
Serves: 8


• 4 ripe, fresh Hass avocados, peeled, seeded and coarsely chopped
• 1/4 cup sour cream
• 4 Tbsp. fresh lime juice
• 2 Tbsp. finely chopped fresh chives
• Salt, to taste
• Freshly ground black pepper, to taste
• 1 cup fresh crabmeat
• 1/2 cup mayonnaise
• 3 Tbsp. thinly sliced fresh basil
• 1 red jalapeño, finely chopped
• Salt, to taste
• Freshly ground black pepper, to taste


1. In a large bowl, mash the avocados to a chunky consistency and add in the sour cream, three-quarters of the lime juice and chives. Mix until combined.
2. Season the avocado mixture with salt and pepper to taste.
3. Spoon the mixture into a clear glass serving bowl, forming an even layer and smoothing the top. Set aside.
4. Squeeze the crabmeat gently to remove any excess liquid.
5. In a small bowl, gently mix the crabmeat, mayonnaise, basil, jalapeño and remaining lime juice.
6. Season with salt and pepper to taste.
7. Spoon the crab mixture over the avocado mixture, forming a second even layer and smoothing the top.
8. Cover and refrigerate until ready to serve.

Serving suggestion: Serve with baked tortilla chips

Nutrition Information Per Serving:

Calories 200; Total Fat 15 g (Sat 3 g, Trans 0 g, Poly 1.5 g, Mono 9 g); Cholesterol 30 mg; Total Carbohydrates 11 g; Dietary Fiber 2 g; Protein 9 g

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