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Crab Dip

Serves 8

Imperial Ingredients
2 cans (120 g each)  Ocean's Crabmeat, drained 
1 Tbsp  olive oil 
1/2 cup  finely chopped onions 
1/2 cup  sundried tomatoes, finely chopped 
 1 Tbsp  finely chopped chives 
1 Tbsp  chopped fresh rosemary 
1/4 cup  bacon bits 
250 g  mascarpone cheese 
1 bag (500 g)  purple corn chips

What to Do

  1. Add olive oil and onions to a large non-stick frying pan and sauté over medium / high heat until onions start to soften.
  2. Add sundried tomatoes, chives, rosemary, bacon bits and crabmeat; sauté for 2-3 minutes. Add cheese and stir until melted. Set aside.
  3. Place corn chips on a large appetizer platter, add 1 Tbsp of crab mixture on each corn chip and serve

Chef’s suggestion:

A crowd-pleasing dip that’s simple to make, and versatile to complement all kinds of meals. 

Don’t feel like you have to add any salt to this recipe—it’s yummy as is.

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