Serve this piquant crab dip with celery, cucumber sticks and pineapple wedges. It is easy to make and perfect for unexpected entertaining.
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2 celery stalks
1/2 telegraph cucumber
1 small pineapple
For the dip
1 can white crabmeat (about 170g), drained
2 tablespoons mayonnaise
2 tablespoons plain low-fat yogurt
1 teaspoon tomato paste
grated zest of 1 lime
1/4 cup (35g) sun-dried tomatoes packed in oil, drained and finely chopped
2 small gherkins, finely chopped
a few drops of Tabasco, or to taste
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Directions Preparation:15min › Ready in:15min
To make the dip, put the crabmeat, mayonnaise, yogurt, tomato paste, lime zest, sun-dried tomatoes and gherkins in a bowl and stir together thoroughly. Season with Tabasco to taste. Place the dip in a small serving bowl, cover with plastic wrap and chill while preparing the crudités.
Cut the celery and cucumber into chunky sticks. Remove the crown of leaves from the pineapple and, if you like, remove the skin. Cut the flesh into wedges, leaving the skin on, then cut away the core.
Arrange the celery, cucumber and pineapple on a platter with the bowl of dip, then serve.