Wash the potatoes and slice finely. Heat up the frying oil. Fry the chips in portions for 2-3 minutes. Drain on kitchen paper. Mix yoghurt and sour cream and cut in half.
Clean, wash and finely chop the spring onion. Peel garlic and chop finely. Wash, clean, seed and finely dice the tomato. Mix 1 half yoghurt cream, garlic, sesame and tahini. Season with salt, pepper and sugar. Fold in spring onion and tomato. Rinse crabs and pat dry. Wash the dill, pluck flags from the stalks and chop. Season 2nd half yoghurt cream with lemon juice, salt and pepper.
Fold in spring onion and tomato. Rinse crabs and pat dry. Wash the dill, pluck flags from the stalks and chop. Season 2nd half yoghurt cream with lemon juice, salt and pepper. Fold in dill and prawns. Arrange the potato chips with the dips