| Created by | Spinneys |
| Prep time | 20 minutes |
| Cook time | 30 minutes |
| Serves | 4-6 |
| Cuisine | Seafood |
| Diet | Other |
| Preparation | Moderate |
| Calories | 362 |
| Fat | 21.5g |
| Saturates | 10.7g |
| Protein | 19.3g |
| Carbs | 20.4g |
| Sugars | 1.4g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPreheat the oven to 180°C, gas mark 4.
Mince the garlic. Finely slice a spring onion. Juice the lemon. Finely chop the dill.
In a mixing bowl, combine the softened cream cheese, mayonnaise, crème fraîche, garlic, spring onion, lemon juice, soya sauce and Sriracha. Mix until all the ingredients are well combined. Gently fold in the crab meat, being careful not to break it apart too much. Season with salt and black pepper.
Spread the mixture in a small casserole dish. Grate the cheeses and sprinkle over the top of the dip.
Bake for approx. 10-15 minutes until heated through and bubbly.
To make the nori toasts, beat the egg then brush it over the nori sheets. Place the wonton wrappers evenly on top. Slice into triangles. Heat the oil to 180°C, then fry each nori crisp until golden and puffed.
Finely slice a spring onion. Roughly chop the dill.
Serve the crab dip topped with spring onion and dill and the nori toasts on the side.
