Hot Crab Dip with Spanish Flavours

By á-2421

Ingredients

• Vegetable oil for frying
• 1 small onion, cut in half lengthwise and thinly sliced
• 1 tsp milk
• 1 Tbsp flour
• Salt
• 1/4 cup olive oil mayonnaise
• 2 Tbsp sour cream
• 1/2 cup spreadable cream cheese
• 2 tsp lemon juice
• 1/2 cup finely grated Manchego cheese, loosely packed
• 1/4 cup chopped roasted red peppers
• 2 cloves garlic, finely chopped
• 1 green onion, chopped
• 1/2 tsp sweet smoked paprika
• 1 can (120 g) chunk crabmeat, drained
• Freshly ground black pepper to taste

Preparation

Step 1

Heat a 1 inch depth of oil in a medium saucepan over medium heat to 375.

Using your fingers to loosen into individual pieces, toss onion slices with milk in a small bowl. Sprinkle with flour and once again toss to coat. Shake off excess flour and fry onion pieces, stirring occasionally for 2 minutes or until crispy an golden. Remove with a slotted spoon to a paper towel lined plate. Season with salt and set aside.

Preheat oven to 350. In a medium bowl, whisk together mayonnaise, sour cream, cream cheese and lemon juice. Stir in Machego, roasted peppers, garlic, green onion and paprika.

Turn crab out onto a small plate and carefully pick out any visible bits of shell. Add to cream cheese mixture, season with pepper and gently stir, leaving some larger pieces of crab. Scrap into a 2 cup oven proof dish, smooth top and bake for 25-30 minutes or until hot. Sprinkle with fried onions.

Serve with crackers, melba toast or even warm bread.