Sweet jumbo lump crab and Gulf shrimp mingle with roasted peppers, lime, avocado, and fresh herbs in this zesty coastal dip served chilled with tortilla chips.

Serves: 4

Ingredients

  • 2 roasted peppers (Hatch, Anaheim, or poblano)
  • 1/2 lb Wild Caught Texas Shrimp
  • 1/2 lb jumbo lump crab meat
  • 1 tomato, chopped
  • 2 jalapeños, chopped
  • 1/2 cup Clamato juice
  • 1/4 cup ketchup
  • 3 tbsp Castelvetrano olives, chopped
  • 1/4 cup cilantro, chopped
  • 1/4 cup white onion, chopped
  • 11/2 tsp fresh oregano
  • 3–4 garlic cloves, minced
  • 3 tbsp lime juice
  • 3 tbsp olive oil
  • 1 avocado, diced
  • Salt, to taste
  • Tortilla chips, for serving

Preparation

  • Grill peppers until charred. Steam in a covered bowl for 10–15 minutes, then peel, seed, and chop.
  • Boil shrimp in salted water for 2–4 minutes. Transfer to an ice bath, then chop.
  • In a bowl, combine peppers, tomato, jalapeños, Clamato, ketchup, olives, cilantro, onion, oregano, garlic, lime juice, olive oil, and salt.
  • Fold in shrimp, crab, and avocado gently.
  • Serve chilled with tortilla chips.