Crab Dip with Cripsy Chilli Dippers

Category: Light Bites

Both the dip and the dippers can be made the day before. The dip kept in the refrigerator and the dippers in an airtight container. Both are very quick to make and serving the dip in a hollowed out cob loaf makes a great centre.

Servings

Serves 20 approx

Ingredients

Crab dip 75g (30oz) white breadcrumbs 170g tin white crab meat 4tbsp tomato relish 1 tbsp tomato ketchup 150ml (5fl.oz) soured cream 3tbsp mayonnaise 1 tbsp lemon juice 1 tbsp Worcestershire sauce 1 clove garlic, crushed salt and freshly ground black pepper Crispy chilli dippers 6 large pitta bread 5tbsp olive oil 1½ tsp mild chilli powder

Method

To make the dip, place all the ingredients, except the salt and pepper, in a large bowl and mix thoroughly. Season to taste and serve in a bowl placed in a hollowed out cob loaf garnished with lemon. To make the dippers, toast the pitta on both sides and split open to form 2 pieces of bread. Cut into fingers about 1½ (½inch) wide and brush with a mixture of oil and chilli powder. Place under the grill or I the oven until crisp and starting to colour. Serve with the dip. PER SERVING 149 Kcal, fat 6.6g, saturated fat 1.7g, salt 0.6g, carbohydrate 19.1g, sugar 2.3g, fibre 0.8g