My mum always does Christmas. It’s her thing. My brothers and I believed in Father Christmas until we were in our early teens so she did the job right. Amongst a million other traditions that make our family Christmases magical there is a dip. A crab dip that has graced many a family celebration with its creamy deliciousness. To do the crab dip justice, you need bucket loads of crisps, gallons of cream cheese, bottles and bottles of sugar-loaded sweet chilli and a forest of coriander. Sounds like a dream, right? It is. Sweet dreams are definitely made of my mum’s crab dip. I am not suggesting that I won’t be indulging in one of my favourite canapés of all time, but I have been experimenting with tortilla-chip-free versions in attempt to limit the extra calories I will no doubt consume over Christmas with the fam.
The canapés below feature my own home-made sweet chilli, which is infinitely better for you than buying a bottle, natural yoghurt instead of cream cheese and a cucumber base instead of a tortilla chip. They do need to be eaten immediately though so don’t spoon the mixture on to the cucumber base until you’re ready to serve!
1 tin of chunky crab meat (or a fresh crab)
A handful of fresh coriander
1 red chilli
2 TBSP honey
1 TBSP coconut oil
1 whole cucumber
1 TSBP natural yoghurt
Salt & pepper to taste
All you have to do is
Start by slicing your cucumber into your desired thickness and set aside. In a small saucepan, heat a tablespoon of coconut oil with a whole thinly sliced red chilli with seeds. Once it’s started to bubble slightly, add two tablespoons of honey and bring to a gentle boil. As soon as it’s bubbling up to the top of the pan and slightly thicker, take it off the heat and set aside. Flake your crab meat into a bowl and add a handful of roughly chopped coriander, salt & pepper and a dollop of natural yoghurt. Pour over the sweet chilli sauce and mix well. When you’re ready to serve, use a teaspoon to top your cucumber slices. Garnish with a coriander leaf if that pleases you! Enjoy!