Piquant crab dip with crudités

    Piquant crab dip with crudités

    2saves
    15min


    1 person made this

    About this recipe: This creamy dip is based on ingredients that can be kept in the storecupboard, so can be rustled up quickly if guests drop by unexpectedly. It is served with celery and cucumber sticks as well as juicy pineapple wedges, all of which add important nutrients to this snack. Breadsticks are another good dipper.

    Ingredients
    Serves: 4 

    • 2 celery sticks, about 125 g (4½ oz) in total
    • ½ cucumber, about 125 g (4½ oz)
    • 1 small pineapple, about 340 g (12 oz)
    • Crab dip
    • 1 can white crab meat, about 120 g, drained
    • 2 tbsp reduced-fat mayonnaise
    • 2 tbsp plain low-fat yogurt
    • 1 tsp tomato purée
    • grated zest of 1 lime
    • 30 g (1 oz) sun-dried tomatoes packed in oil, drained and finely chopped
    • 30 g (1 oz) gherkins, finely chopped
    • a few drops of Tabasco sauce, or to taste

    Method
    Prep:15min  ›  Ready in:15min 

    1. To make the dip, put the crab meat, mayonnaise, yogurt, tomato purée, lime zest, sun-dried tomatoes and gherkins in a bowl and stir together thoroughly. Season with Tabasco sauce to taste. Place the dip in a small serving bowl, cover and chill while preparing the crudités.
    2. Cut the celery and cucumber into chunky sticks. Remove the crown of leaves from the pineapple (wash and keep the leaves for garnish, if you like). Cut the flesh into wedges, leaving the skin on, then cut away the core.
    3. Arrange the celery, cucumber and pineapple on a platter with the bowl of dip. Garnish with the pineapple leaves, if liked, and serve.

    Some more ideas

    Use the crab dip to fill the hollows in 2 halved and stoned avocados, piling up the dip over the surface. Scatter a little diced cucumber and red pepper over the top, and serve with salad leaves and bread as a light lunch. * Make a smoked mackerel dip. Mix 125 g (4½ oz) skinless smoked mackerel fillet with the mayonnaise and yogurt, then flavour with 1 tsp horseradish sauce, the grated zest of 1 lemon and 30 g (1 oz) chopped watercress. Garnish with sprigs of watercress. This is delicious served with medium-thick slices of crisp red and green apple as crudités. * For canapés, serve the crab dip or smoked mackerel dip on rounds of cucumber, cut about 1 cm (½ in) thick. Garnish the canapés with thin julienne strips of radish or little watercress leaves.

    Plus points

    Crab is a good source of phosphorus, a mineral needed for the development and maintenance of healthy bones. Phosphorus also plays an important role in releasing energy from food. * Celery, first grown as a medicinal herb, only became a popular vegetable in the late 17th century. It provides potassium, and green celery sticks and leaves contain the antioxidant beta-carotene.

    Each serving provides

    Excellent source of vitamin E. Good source of copper, vitamin C, zinc. Useful source of calcium, potassium.

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