Crab Dip and Bagel Chips

Ingredients

2 bagels
2 tbsp butter, melted

Crab dip:

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

Method

Preheat 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