Chipotle Crab Corn Dip

• Gluten free

• Seafood

  • 1 lb Lump crab meat, jumbo

• Produce

  • 2 Chipotle peppers
  • 1/4 cup Cilantro
  • 1/2 cup Corn
  • 2 Garlic cloves
  • 1/4 cup Red onion
  • 1/2 cup Tomato

• Refrigerated

  • 1 Egg yolk, large

• Condiments

  • 1/2 tsp Honey
  • 1 tbsp Lemon juice
  • 2 tbsp Lemon juice, fresh

• Baking & Spices

  • 1/2 cup Avocado oil
  • 1/2 cup Red pepper
  • 1 Salt and pepper
  • 1 Sea salt

Found on jeanetteshealthyliving.com

Description

Ingredients

• 1 pound jumbo lump crab meat
• 1 tablespoon lemon juice
• ½ cup finely chopped tomato
• ½ cup finely chopped red pepper
• ½ cup corn, briefly sauteed in olive oil
• ¼ cup finely chopped red onion
• ¼ cup minced cilantro
• salt and pepper to taste
• 1 large egg yolk
• ½ teaspoon honey
• 2 garlic cloves
• 2 tablespoons fresh lemon juice
• 2 chipotle peppers, in adobo sauce, seeds removed
• ½ cup avocado oil
• sea salt, to taste

Directions

• Place egg yolk, honey, garlic, lemon juice and peppers in food processor. Process until smooth. With motor running, slowly drizzle in avocado oil; process until thick. Season to taste with salt.
• Place crab meat in a large bowl. Add ⅓ cup Chipotle Aioli (reserve the rest) and remaining ingredients; toss gently until combined.