Name: Crab dip with celery seed crackers
Prep time: 45 min
Cook time: 25 min
Total time: 70 min
Yield: 8
Ingredients: 450 gm cooked crabmeat; 60 gm sour cream (¼ cup); 2 tbsp mayonnaise; 2 tbsp each finely chopped chives, parsley and dill; Finely grated rind of 1 lemon, juice of ½; 1 tsp Worcestershire sauce; To taste: Tabasco; To serve: thinly sliced spring onion; Celery seed crackers; 200 gm plain flour (1 1/3 cups); 50 gm wholemeal spelt flour (1/3 cup); 1 tsp baking powder; 1 tbsp extra-virgin olive oil, plus extra for brushing; 2 tsp celery seeds

Crab dip with celery seed crackers

Australian Gourmet Traveller recipe for crab dip with celery seed crackers.

Lemon and basil cooler — Crab dip with celery seed crackers

Serves 8

Prep

45M

Cook

25M

Total

1H 10M

Ingredients

450 gm cooked crabmeat

60 gm sour cream (¼ cup)

2 tbsp mayonnaise

2 tbsp each finely chopped chives, parsley and dill

Finely grated rind of 1 lemon, juice of ½

1 tsp Worcestershire sauce

To taste: Tabasco

To serve: thinly sliced spring onion

Celery seed crackers

200 gm plain flour (1 1/3 cups)

50 gm wholemeal spelt flour (1/3 cup)

1 tsp baking powder

1 tbsp extra-virgin olive oil, plus extra for brushing

2 tsp celery seeds

Method

Main

1.For celery seed crackers, combine flours, baking powder and 1 tsp fine sea salt in a bowl. Add oil and 120ml water and stir to combine. Bring together with your hands, turn onto a lightly floured surface and knead lightly to form a smooth dough (6-8 minutes), then pat into a disc, wrap in plastic wrap and refrigerate to rest (30 minutes). Preheat oven to 200C. Divide dough into 2 and roll each out to 1mm-thick on a lightly floured surface. Cut into 7cm-thick strips, then cut each strip into rough triangles and transfer to oven trays lined with baking paper. Brush with oil, scatter with celery seeds, and bake in batches until golden and crisp (4-6 minutes), then set aside to cool. Celery seed crackers will keep stored in an airtight container for 2 days.

2.Combine crab, sour cream, mayonnaise, herbs, lemon rind and juice, Worcestershire sauce and Tabasco to taste, season to taste and refrigerate until required. Just before serving, scatter with spring onion and serve with celery seed crackers.