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Crab and saffron dip

The sweet crab meat and mellow saffron are a delight. Use as a dip for a snack or breakfast or pile into the middle of a green salad for a main meal. 

Alternatively use this as a filling for your lunchtime wraps or pittas, with the addition of salad veggies this makes a delicious on-the-go lunch.


  • 175ml creme fraiche
  • 2 TBS Greek yogurt
  • 3 spring onions, finely chopped
  • Zest and juice of 1 lemon
  • Handful flat-leafed parsley, freshly chopped
  • Large pinch saffron
  • Sea salt and freshly ground black pepper
  • 300g fresh dark and white crab meat


  1. Mix together the creme fraiche, Greek yogurt, spring onions, lemon zest and parsley - for weight loss swap the creme fraiche for additional Greek yoghurt.
  2. Pound the saffron in 1 TBS warm water and pour into the creme fraiche mixture, along with the lemon juice
  3. Season, then stir well. Gently fold in the crab and chill in the fridge for 30 minutes
  4. Serve chilled

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The Grange
Welford Road
Long Marston
Stratford upon Avon
CV37 8RH

07778 218009

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