Chipotle Lime Crab Dip

Name: Chipotle Lime Crab Dip
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 16 porsi
Cuisine: Indonesian
Ingredients: 6 corn tortillas; ½ cup light mayonnaise; 1 tablespoon freshly squeezed lime juice; 1 teaspoon chopped canned chipotle chile in adobo sauce; 12 ounces lump crabmeat, (shell pieces removed); ¼ cup freshly grated Parmesan cheese; 2 tablespoons finely chopped peeled jicama ((or sub water chestnuts)); 2 tablespoons thinly sliced green onions; 2 tablespoons thinly sliced red bell pepper; 2 tablespoons finely chopped fresh cilantro; 1 tablespoon finely chopped celery; 1 medium avocado, (peeled and diced)

Great dunker dip for tortilla chips!

⏱ 25 menit 🔨 Persiapan 15mnt 🔥 Masak 10mnt 📊 Sedang 🍽 16 porsi 👁 34

Langkah-langkah

Use a pizza cutter to cut each tortilla into 8 wedges. Preheat oven to 350°F. Spray a pie plate with cooking spray. Arrange tortilla pieces in a single layer on a large baking sheet and set aside for now.
In a small bowl, combine the mayo, juice and chile, stirring with a whisk.
In a medium bowl, combine the crab, cheese, jicama, green onions, bell pepper, cilantro and celery in a medium bowl. Add the mayo mixture, stirring until well combined. Spoon into the prepared pie plate.
On the upper rack, place the pie plate and on a lower rack place the baking sheet with the tortilla chips. Bake for 10 to 15 minutes, or until thoroughly heated. Pull out the chips when they're nice and crispy (about 10 minutes). The dip may need a little bit longer time to get fully heated. Sprinkle avocado on top of the heated dip and serve with the baked chips for dipping.

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