I have had this small tin of crab meat in my pantry for (mumble,mumble) quite some time now. I really did not know what I was going to use it for. I think it was originally destined for a party, with other Swedish sandwich cake ingredients, but things did not work out between them, and so the crab meat, was left on the shelf… literally!
So, inspiration hit me one night when hubby and I were on our own, no family to cook for and decided on a light meal to end the week. And I was blog hopping, and found Will Cook for Smiles : Hot Crab Dip.
As one always does, I have altered the recipe slightly, serving it cold, and adding some extra vegetables for crunch. I like crunchy celery, cucumber and capsicum eaten fresh. Plenty of Vitamin C and fibre this way.
But credit goes to Will Cook for Smiles for the essence of the recipe. She baked hers in the oven, whilst I often prefer my seafood cold, so I didn’t. It is totally agreeable either way.
It is just your own preference….
Here is what I mixed to make this superb light meal/appetizer/dip/wine & cheese accompaniment.
130 g crab meat
40g spreadable Philly cream cheese
1/4 cup sour cream
1/4 cup mayo
2 stalks of spring onion, finely chopped and diced.
1 garlic clove, crushed
1 tsp Worcestershire sauce
1 tblspn lemon juice
1/4 cup of shaved Parmesan cheese, to mix in
1/4 cup of shaved Parmesan cheese, for topping
salt & fresh cracked pepper
Optional Extras if serving it cold:
1/2 medium Yellow and Green Capsicum, chopped & diced.
1/2 small Lebanese Cucumber, chopped & diced.
Celery – only if you like it very crunchy
Method for serving cold:
Mix all ingredients together. Serve with crackers, fresh bread or baguette.
To serve Hot:
1. Preheat the oven to 170 degree celsius
2. Combine all the ingredients, top with the second 1/4 cup of Parmesan cheese.
Bake 20 minutes
Delish! It was hard to stop nibbling this more-ish mix with my water crackers!
Next time I will serve it hot with some fresh salad and a secondary dish, but that is something to ponder about later.