Baked Crab And Walnut Dip Recipe

Name: Baked Crab and Walnut Dip
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 100 g Sambar Onion Peeled; 500 g Nutraj Chilean Walnuts /Akhrot Inshell; 400 g Agapi Protein Greek Yogurt (Natural); 125 g White Shimeji Mushroom (Anabe); 200 g Smallbatch Stoneground Yellow Chilli And Honey Mustard; 290ml Lea And Perrins Worcestershire Sauce; 1 pc (52 g) On1Y Paprika Powder; 100 g Habanero Hot Sauce

American cuisine · 400 calories

About this recipe

A warm and creamy seafood dip featuring crab, walnuts, and a hint of spice, perfect for a pescatarian dinner appetizer or snack.

Ingredients

100 g Sambar Onion Peeled
500 g Nutraj Chilean Walnuts /Akhrot Inshell
400 g Agapi Protein Greek Yogurt (Natural)
125 g White Shimeji Mushroom (Anabe)
200 g Smallbatch Stoneground Yellow Chilli And Honey Mustard
290ml Lea And Perrins Worcestershire Sauce
1 pc (52 g) On1Y Paprika Powder
100 g Habanero Hot Sauce

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a mixing bowl, blend 2 cups of greek yogurt, 1 package of mushroom, 2 tablespoons of finely chopped onion, 1 tablespoon of mustard, 1 teaspoon of Worcestershire sauce, and 4 dashes of hot sauce until smooth and well combined.
3. Spread the mixture evenly into a 9-inch pie plate, smoothing the top with a spatula.
4. Sprinkle 1/4 cup of chopped walnuts evenly over the top and lightly dust with paprika for color and flavor.
5. Bake in the preheated oven for 25 minutes, or until the dip is hot and bubbly.
6. Remove from the oven and let cool slightly before serving with crackers, bread, or vegetable sticks.