Crab dip with celery seed crackers | Gourmet Traveller

Ingredients

• 450 gm cooked crabmeat
• 60 gm sour cream (¼ cup)
• 2 tbsp mayonnaise
• 2 tbsp each finely chopped chives, parsley and dill
• Finely grated rind of 1 lemon, juice of ½
• 1 tsp Worcestershire sauce
• To taste: Tabasco
• To serve: thinly sliced spring onion
• Celery seed crackers
• 200 gm plain flour (1 1/3 cups)
• 50 gm wholemeal spelt flour (1/3 cup)
• 1 tsp baking powder
• 1 tbsp extra-virgin olive oil, plus extra for brushing
• 2 tsp celery seeds