Piquant crab dip with crudits


  • 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


  1. 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.
  2. Season with Tabasco sauce to taste.
  3. Place the dip in a small serving bowl, cover with plastic wrap and chill while preparing the crudités.
  4. Cut the celery and cucumber into chunky sticks.
  5. Remove the crown of leaves from the pineapple (wash and keep the leaves for garnish, if you like).
  6. Cut the flesh into wedges, leaving the skin on, then cut away the core.
  7. Arrange the celery, cucumber and pineapple on a platter with the bowl of dip.
  8. Garnish with the pineapple leaves, if liked, and serve.

Serves 4
Preparation: 15 minutes
Cooking: NA

Source: Light bites & lunches
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