Crab loaded crisps
- Prepare
- less than 30 mins
- Cook
- no cooking required
- Serve
- Serves 2–4 as a snack or sharing starter
- Dietary
- Nut-free
Crab loaded crisps make a great centrepiece for any get together, especially when combined with a spicy marie-rose sauce for dipping. It's all super simple to pull together, and works a treat when you want a little bit of fancy without any faff.
By Elly Curshen
Ingredients
- 1 pot brown and white crab meat (you’ll need approx. 2 tbsp brown crab meat and 2 tbsp white crab meat)
- 1 tbsp mayonnaise
- 1 tsp ketchup
- pinch of cayenne pepper
- dash of Tabasco
- dash of Worcestershire sauce
- dash of brandy (optional)
- 1 large sharing bag salt and vinegar crinkle cut crisps
- salt and freshly ground black pepper
To serve
Method
In a small bowl, combine the brown crab meat, mayonnaise, ketchup, cayenne, Tabasco, Worcestershire sauce and brandy (if using).
Cut the lemon in half and add a squeeze of lemon juice to the dip (reserve the lemon). Season to taste with salt and pepper.
Place the bowl containing the dip on a serving platter and pile up the crisps around it.
Cut the unused lemon half into paper thin slices using a sharp knife.
Dot spoonfuls of white crab meat over the crisps, then top with the slices of lemon (twist the slices and tuck them amongst the crisps and crab) and sprinkle over the cress.
Use a fine grater to zest the remaining lemon. Scatter the zest over the crisps and serve immediately.
