Quick & Festive Crab Stick Chip Bites

Bright, tasty, original, quick! An appetizer made with chips for the holiday table with crab sticks is simple and quick to prepare; you can make many servings at once from a small amount of ingredients. This appetizer will arouse interest among guests in appearance and will definitely like the taste.
cook time: 10 min
Freya Ashford
Quick & Festive Crab Stick Chip Bites

Nutrition Facts (per serving)

287
Calories
21g
Fat
18g
Carbs
8g
Protein

Ingredients (10 portions)

Basic:

Mayonnaise 2 tbsp
Dill (a few twigs) to taste
Chips (I have Pringles, but you can use any kind) g
Crab sticks 100 g
Soft cheese 100 g
Canned corn 100 g

Recipe instructions

Step 1

Step 1
How to make a snack on chips for a holiday table with crab sticks? Prepare your food. Take Pringles chips — they are all the same shape, strong and do not get too soggy from the filling. If the crab sticks were frozen, first defrost them by transferring them from the freezer to the bottom shelf of the refrigerator. Instead of crab sticks, you can use crab meat. Place the corn in a sieve to drain excess liquid.

Step 2

Step 2
Release the sticks from the film. The film in which each crab stick is wrapped is sometimes difficult to remove. To make the process easier, you can hold the chopsticks over the steam for 1-3 seconds. Cut the sticks into small cubes.

Step 3

Step 3
Wash the dill and dry well — excess moisture will soak the chips. Finely chop the dill with a sharp knife. Instead of dill, you can use other herbs that suit your taste with the ingredients in the filling.

Step 4

Step 4
Place chopped crab sticks, corn in a bowl, add cheese and herbs. I took soft cream cheese (like Hochland), but in general any cheese will do — both hard and semi-hard. It will need to be grated. Add mayonnaise. I didn’t add salt to the filling — the saltiness of the cheese, sticks and mayonnaise was enough.

Step 5

Step 5
Mix the filling. In addition to these products, you can add a little chopped garlic to it.

Step 6

Step 6
Spoon the filling onto the chips, about a teaspoon per chip. Place them on a flat dish. Garnish to taste — I used caviar and parsley sprigs. Serve immediately after cooking to ensure the chips remain crispy. You can prepare the filling in advance and put it in the refrigerator, and fill the chips with it just before serving. Bon appetit!

Additional rubrics

Related recipes