0 Ratings
- 8 Servings +
1 pkg cream cheese, softened (250 g)
0.75 cup mayonnaise
1 cup cooked rock crab meat, shelled and chopped
1 lemon, zested
1 shallot, finely diced
0.25 tsp cayenne pepper
salt
pepper
0.75 cup grated white cheddar cheese
2 tbsp finely chopped chives
6 medium PEI russet potatoes, skin on, thinly sliced
2 tbsp canola oil
For Dip: In a large bowl, mix together cream cheese and mayonnaise until well combined. Add crab meat, lemon zest, shallots and cayenne. Season with salt and pepper.
Add mixture to an 8 x 8-inch oven safe dish. Top with cheddar cheese.
Bake for 20 – 25 minutes, or until cheese is bubbling. Let cool for 10 minutes and top with chives before serving.
For Chips: Add sliced potatoes to a large bowl with water. Let soak for at least 30 minutes, then drain, rinse and dry potatoes well.
Meanwhile, preheat oven to 400°F. Line 2 baking trays with parchment paper.
Lay potatoes on baking trays in a thin layer. Brush with oil and sprinkle with salt and pepper. Bake for 10 minutes, then flip, season again with salt and pepper. Return to oven and bake for 10 – 15 minutes, or until potatoes are golden brown.
Serve with crab dip.
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