CRAB DIP

If you like crab, you will absolutely love this starter. Hot, rich and creamy we were practically elbowing each other out of the way to get seconds! We ate ours with crostini, but slices of crusty baguette, griddled sourdough or – my new favourite – seeded flatbread, would all be equally scrummy. Thanks to Julia for her recipe.

CRAB DIP

Ingredients serves 6-8
3 shallots thinly sliced
2 garlic cloves crushed
50g butter
180g Philadelphia Cheese
125ml double cream
1 teaspoon mustard powder
2 teaspoons Worcester Sauce
Half teaspoon of Cayenne Pepper
1 teaspoon chopped Tarragon
50g Cheddar Cheese
300g pot of crab

How to prepare
Take 25g of butter and fry the shallots and garlic for a couple of minutes but not brown. Add the cream and then mix in the cream cheese as well as the mustard, cayenne, Worcester. Take off the heat and stir in the cheddar cheese. Mix in the crab.

Make up some breadcrumbs and stir them into the remaining butter. Add chopped tarragon and parsley and then bake in the oven for 20 mins until it turns golden.