Ingredients
- 2 stalks celery, about 125 g in total
- ½ cucumber, about 125 g
- 1 small pineapple, about 350 g
- 1 can white crabmeat, about 120 g, drained
- 2 tablespoons mayonnaise
- 2 tablespoons low–fat natural yogurt
- 1 teaspoon tomato paste
- grated zest of 1 lime
- ¼ cup (35 g) sun–dried tomatoes packed in oil, drained and finely chopped
- ¼ cup (35 g) gherkins, finely chopped
- a few drops of Tabasco sauce, or to taste
Preparation
- To make the dip, put the crabmeat, mayonnaise, yogurt, tomato paste, lime zest, sun–dried tomatoes and gherkins in a bowl and stir together thoroughly.
- Season with Tabasco sauce to taste.
- Place the dip in a small serving bowl, cover with plastic wrap and chill while preparing the crudités.
- Cut the celery and cucumber into chunky sticks.
- Remove the crown of leaves from the pineapple (wash and keep the leaves for garnish, if you like).
- Cut the flesh into wedges, leaving the skin on, then cut away the core.
- Arrange the celery, cucumber and pineapple on a platter with the bowl of dip.
- Garnish with the pineapple leaves, if liked, and serve.