pkg cream cheese, softened (250 g)
cup cooked rock crab meat, shelled and chopped
shallot, finely diced
tsp cayenne pepper
cup grated white cheddar cheese
tbsp finely chopped chives
medium PEI russet potatoes, skin on, thinly sliced
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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