Serves 6
INGREDIENTS:
- 50G unsalted butter
- 1 white onion, finely chopped
- 1 large clove of garlic, minced
- 100g brown crab meat
- 250g cream cheese, softened
- 100ml sour cream
- 50ml mayonnaise
- Quarter tsp harissa paste
- 1 tbsp lemon juice
- Salt and plenty of cracked black pepper to taste
- 300g white crab meat
- Fresh crusty bread (to serve.)
METHOD:
- Preheat the oven to 180 degrees
- Melt the butter in a heavy bottomed pan on a low heat. Slowly sweat the onion and garlic in the butter until soft. Set aside to cool.
- When the onion mixture is cool, in a medium sized mixing bowl, combine it with the brown crab meat, cream cheese, sour cream, mayonnaise, harissa and lemon juice. Season to taste and then gently fold in the white crab meat so as not to break up the nice chunks.
- Pour the mixture into a small ovenproof dish and bake for 20-25 mins until heated through and bubbly. Serve the hot dip with fresh bread.
Recipe from The Cornish Cookbook by Katie Fisher, published by Meze Publishing.