Crab Dip with Home-Made Crisps


Preparation info

  • Serves


    as a Starter
    • Difficulty


Appears in

Keeping it Simple

Keeping it Simple

By Gary Rhodes

Published 2005

  • About

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.


  • 2 medium potatoes, unpeeled
  • oil, for deep-frying
  • salt
  • 100-150 ml (3½-5


  • 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.