Crab remoulade dip
Serves: 4
Prep time: 10 minsTotal time: 
Recipe photograph by Kris Kirkham
Crab remoulade dip
Perk up your taste buds with this peppery little starter – it’s a great one for picnics, too
Serves: 4
Prep time: 10 minsTotal time: 
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Nutritional information (per serving)
Calories
112Kcal
Fat
9gr
Saturates
1gr
Carbs
0gr
Sugars
0gr
Fibre
0gr
Protein
11gr
Salt
0.8gr
Yinka Ogunbiyi
Chef and recipe developer Yinka Ogunbiyi has a passion for barbecue technology and is studying for a joint MBA and master’s in biomechanical engineering at Harvard University
See more of Yinka Ogunbiyi’s recipes
Yinka Ogunbiyi
Chef and recipe developer Yinka Ogunbiyi has a passion for barbecue technology and is studying for a joint MBA and master’s in biomechanical engineering at Harvard University
See more of Yinka Ogunbiyi’s recipes
Ingredients
- 3 tbsp mayonnaise
- 1 tsp Dijon mustard
- ½ tsp paprika, plus extra to serve
- 1 tsp capers, roughly chopped, plus 1 tsp brine
- 2 tsp finely chopped parsley
- 1 tsp Tabasco or hot sauce
- 200g white (or mixed) crab meat (we used The Good Tide Co.)
- 2 tsp finely chopped chives
To serve
- German-style pumpernickel bread or rye crackers
- parsley sprigs
- lemon slices or wedges
Step by step
- Combine all the ingredients from the mayo through to the Tabasco, then season and taste to see if you want to adjust any flavourings; it should be slightly tart, warmly spicy and flavourful.
- Gently fold in the crab meat until evenly combined; the dip can be made a day ahead and chilled.
- Sprinkle with the chives and a pinch of paprika, and serve with fingers of toasted pumpernickel or with crackers. Garnish with parsley and lemon.
