Preheat oven to 400°F. Cut corn tortillas into 1/8” strips, toss with about 1 Tablespoon of olive oil (they should be very lightly coated). Bake for 15-20 minutes or until they crisp up. *You can skip this step and use pre-made crispy tortilla chips from a bag if you wish – I just like they way these look.
Cut corn from cob, place in a bowl, cover and microwave for 2-3 minutes. Meanwhile, cut up the rest of your ingredients for the pico de gallo (onions, tomatoes, jalepenos, cilantro). Add the corn, to the pico de gallo and season with salt pepper and lime juice. *You can also use frozen corn, to save time or skip cooking the raw corn on the cob entirely. It is safe to eat raw corn.
Mix the sour cream, chipotle chili powder and 1 tablespoon of lime juice for the chipotle cream sauce and set aside.
Melt butter and mix with shelled king crab meat. If you want the crab meat warm, cover and heat it in a microwave for 20 seconds at a time until it’s warm.
To plate, place some of the chipotle cream sauce on a plate, place 1/2 cup (1/4 pound) of crab meat on the plate. *I packed a 1/2 cup measuring cup and flipped that over onto my plate. Place some pico de gallo on top of the crab, then 1/3 of the white cheddar cheese and then top it with the crispy tortilla strips.