Name: Hot Crab Dip by Chef Shane Deane
Ingredients: Irish Yogurts Clonakilty Half Fat Crème Fraîche; 140g crab; 50g cream cheese; 5g grated parmesan; 30g grated cheddar; ¼ lemon, juiced; ¼ tsp hot sauce; ½ tsp worcestershire sauce; ¼ clove garlic, minced; 2 spring onions, finely chopped; salt and pepper; 50g of Irish Yogurts Clonakilty Half Fat Crème Fraîche

Hot Crab Dip by Chef Shane Deane

Ingredients

Irish Yogurts Clonakilty Half Fat Crème Fraîche

140g crab

50g cream cheese

5g grated parmesan

30g grated cheddar

¼ lemon, juiced

¼ tsp hot sauce

½ tsp worcestershire sauce

¼ clove garlic, minced

2 spring onions, finely chopped

salt and pepper

50g of Irish Yogurts Clonakilty Half Fat Crème Fraîche

Method

Place all the ingredients into a bowl, except for half the grated cheddar. Mix thoroughly to combine. Season with salt and pepper and taste. Adjust seasoning again if needed.
Now place it into an oven proof serving dish and top with the reserved cheddar. Place into a 170C pre heated oven and bake for 20- 25 minutes until the crab mix is bubbling and the cheddar is melted and golden.
Remove from the oven and serve with some homemade yogurt flatbread and some vegetable sticks.