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Crab Dip with Home-Made Crisps
Preparation info
- Serves
Four
as a Starter - Difficulty
Easy
Appears in
By Gary Rhodes
Published 2005
This is a dish that can take on so many identities and be offered as savoury canapés, a starter or an elaborate salad. This version is a starter, the crab dip scooped up on home-made crisps.
Ingredients
2 - oil, for deep-frying
- salt
100-150 ml 3½-5
Method
- Slice the potatoes very thinly, using a sharp knife or mandolin. Rinse well in cold water to help remove the starch before drying with a kitchen cloth. Heat the oil in a large pan, just a few inches deep, to 190°C (375°F). Fry the potatoes in small batches until golden brown. Remove using a slotted spoon, transfer on to kitchen paper and sprinkle with a pinch of salt.