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Crab Dip and Bagel Chips

Name: Crab Dip and Bagel Chips
Ingredients: 2 bagels; 2 Tbs butter, melted; Crab dip:; 2 Tbs sour cream or Greek yoghurt; 2 Tbs mayonnaise; Juice of 1 lemon; 1/2 Tbs lemon zest; 1 tsp fresh dill, finely chopped; 1 small red onion, peeled and finely chopped; 1 Tbs chives, chopped; 1 handful crab meat, shredded; 1 tsp olive oil; Salt and pepper to taste

Serves: 4

Ingredients

2 bagels
2 Tbs butter, melted

Crab dip:

2 Tbs sour cream or Greek yoghurt
2 Tbs mayonnaise
Juice of 1 lemon
1/2 Tbs lemon zest
1 tsp fresh dill, finely chopped
1 small red onion, peeled and finely chopped
1 Tbs chives, chopped
1 handful crab meat, shredded
1 tsp olive oil
Salt and pepper to taste

Method

Pre-heat oven to 180 C.

Slice bagels thinly. Brush with butter and bake until golden brown. Flip halfway through so that both sides are nicely toasted. Set aside to cool.

Prepare crab dip. Mix all ingredients for crab dip except crab meat, olive oil, salt and pepper.

When well-mixed, stir in remaining ingredients.

Serve crab dip with crispy bagel chips.

Credits: 'My Little SoHo Kitchen' by Michelle Tchea, Published by Marshall Cavendish Publishers - $28.00 excl GST

Photo Credits: 'My Little SoHo Kitchen' by Michelle Tchea, Published by Marshall Cavendish Publishers - $28.00 excl GST