100g fresh white crab meat
100g Philadelphia cream cheese (I used light to save on calories)
2 handful of flaked almonds
6 drops of Worcester Sauce
A squeeze of lemon
Preheat the oven to 180 C.
Put the crab in a bowl with the cream cheese and mix together. Squeeze in some lemon and add the Worcester sauce and some black pepper.
Cover the crab mixture with the almonds.
Put it in the oven for 10 minutes until it is warmed through and the almonds are toasted, then serve with crisp breads or toasted baguette.
This was absolutely delicious and I would really recommend making it as it is so simple and is a different canape to the usual crudites and hummus. I had also tried to make Heston Blumenthal's Bagna Cauda dip but it was totally revolting and so went straight in the bin - Jennifer's recipe was far superior!!
One tip is don't be as lazy as me and wipe the top of the dish before you serve!!