Crab Dip with Crispy 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
Recipe of the Month
Recipe Categories
- Ainsley Harriott
- Bread Making (machine)
- Cakes and Bakes
- Dessert and Puddings
- Hot Snacks
- Kiddies Corner
- Light Bites
- Meals to Satisfy
- Quick and Easy Meals
- Sandwich Suggestions
- Savoury Vegetarian
Recipe Search
Enter a search term in the box below and click the search button.
