For the dip:

1 tin of shredded crab meat

1 pack of cream cheese

1tbsp creamed horseradish

2tsp English mustard

cayenne pepper, to sprinkle

For the Tostaditas:

2 flour tortillas

olive oil

dried thyme

sea salt

This utterly sublime crab dip takes 3 mins to put together, perfect for having with drinks. I’ve paired it with homemade tostaditas, which can be made a few days in advance and stored in an airtight container (or simply serve with some good quality crisps!) To make the dip:  Preheat the oven to 180˚C. Drain … Continue reading "Warm Crab & Horseradish Dip with Homemade Tostaditas"

This utterly sublime crab dip takes 3 mins to put together, perfect for having with drinks. I’ve paired it with homemade tostaditas, which can be made a few days in advance and stored in an airtight container (or simply serve with some good quality crisps!)

To make the dip: 

Preheat the oven to 180˚C. Drain the crab meat and mix with all the other ingredients. Put in an oven proof bowl and sprinkle cayenne pepper over the top. Cook in the hot oven for 15 mins. Serve immediately, but be warned it is hot liquid – so you may want to wait a few moments for it to cool if you can.

To make the Tostaditas: 

Pre-heat the oven to 180˚C. Oil two baking sheets with extra virgin olive oil. Using scissors, cut the tortillas into triangles and place on the tray. Brush the top side with a little oil and sprinkle over a little sea salt and some thyme. Cook for approximately 7 minutes until crisp and golden. Cool on a wire rack. 

Recipe developer Charlotte Butterworth creates delicious, easy, healthy recipes that work around real life. Find more of her time-saving and flavourful recipes on Instagram or Facebook @theneedy.greedy

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