450 gmcooked crabmeat60 gm (¼ cup)sour cream2 tbspmayonnaise2 tbsp eachfinely chopped chives, parsley and dillFinelygrated rind of 1 lemon, juice of ½1 tspWorcestershire sauceTo taste:TabascoTo serve:thinly sliced spring onionCelery seed crackers200 gm (1 1/3 cups)plain flour50 gm (1/3 cup)wholemeal spelt flour1 tspbaking powder1 tbspextra-virgin olive oil, plus extra for brushing2 tspcelery seeds
For celery seed crackers, combine flours, baking powder and 1 tsp fine sea salt in a bowl. Add oil and 120ml water and stir to combine. Bring together with your hands, turn onto a lightly floured surface and knead lightly to form a smooth dough (6-8 minutes), then pat into a disc, wrap in plastic wrap and refrigerate to rest (30 minutes). Preheat oven to 200C. Divide dough into 2 and roll each out to 1mm-thick on a lightly floured surface. Cut into 7cm-thick strips, then cut each strip into rough triangles and transfer to oven trays lined with baking paper. Brush with oil, scatter with celery seeds, and bake in batches until golden and crisp (4-6 minutes), then set aside to cool. Celery seed crackers will keep stored in an airtight container for 2 days.
Combine crab, sour cream, mayonnaise, herbs, lemon rind and juice, Worcestershire sauce and Tabasco to taste, season to taste and refrigerate until required. Just before serving, scatter with spring onion and serve with celery seed crackers.
This recipe is from the February 2013 issue of Australian Gourmet Traveller.