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
You may also like
Lamb tagine
This is the perfect recipe for entertaining, batch cooking or freezing ahead for Christmas. It’s best made a day or two before, or you can cook low and slow in the morning. This is lovely served with my giant cous...
Giant cous cous with roasted winter vegetables & pomegranate molasses dressing
This goes so well with the tagine or stands alone as a delicious salad. You can make all the elements the day before and refrigerate. Then mix up on the day (you will need to break the couscous up a...
Smoked Mackerel Pâté
Here is an irresistible, light canapé recipe – a lovely starter or gorgeous for a buffet! This is a tasty pâté or dip to enjoy that takes 5 mins to whip up and is packed full of delicious flavours, and...