Hey folks. I’m reviving my Nachos of the Month series to share a recipe to accompany the launch of Manomasa’s Cantina Chips. Just like the type of chips you’d get at the start of a meal at a cantina in Mexico and most Mexican restaurants in the States – these are the UK’s first packaged Cantina chips, and launched into Whole Foods recently in 200g packs (RRP £2.49). They go great with my Tabasco pecan crab dip too! Enjoy.
TABASCO PECAN CRAB DIP Yum
Ingredients
o 200g crabmeat (I do all white);
o 200-300ml of double cream (quantity depends on how “wet” you like it);
o 1 finely diced small onion;
o 2 tablespoons of finely diced bell pepper;
o 4 stalks of finely diced celery;
o Salt and black pepper to taste;
o Pinch of white pepper;
o 75g of shredded Cheddar (I like extra mature);
o 1 lemon ( ½ for juice, ½ for wedges);
o Tabasco Sauce to taste;
o 50g chopped pecans;
o Finely diced chives to taste;
o Bag of Cantina Chips.
Method
o In a large bowl, mix together the crab, cream, onion, bell pepper, celery, salt, black pepper, white pepper, and Cheddar;
o If uncertain how much cream to use only add a little and top up until you get to the level preferred;
o Stir in the juice of ½ of lemon and Tabasco Sauce;
o Then the pecans;
o If not planning to serve immediately, wait to add the pecans before serving;
o Optional: heat up the mix if you like but it’s fine served cold;
o Place the dip atop a plate of Cantina Chips or on the side in a separate container;
o Garnish with chives and lemon wedges.
Serve
Enjoy your chips ‘n crab dip at the start of a meal or as a snack.
Read more tikichris recipes.
