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Curried Crab Dip

  • SERVINGS: 20
  • FAST

With retro ideas and fun innovations, F&W's Grace Parisi makes hors d'oeuvres for a crowd.

  1. 2 tablespoons unsalted butter
  2. 1 sweet onion, finely chopped
  3. 2 tablespoons minced fresh ginger
  4. 2 teaspoons Madras curry powder
  5. 3 tablespoons mango chutney (preferably Major Gray), chopped
  6. 8 ounces cream cheese, softened
  7. 1 cup mayonnaise
  8. 2 tablespoons fresh lime juice
  9. 2 scallions, thinly sliced
  10. 1/4 cup finely chopped cilantro
  11. 1 pound lump crabmeat, picked over
  12. Salt and freshly ground pepper
  13. Mixed sweet potato, vegetable and pita chips, for serving
  1. In a deep, medium skillet, melt the butter. Add the onion and ginger and cook over moderate heat, stirring occasionally, until softened, about 7 minutes. Add the curry powder and cook, stirring, for 1 minute. Add the chutney, cream cheese, mayonnaise and lime juice and cook, stirring, until smooth and creamy, about 1 minute. Stir in the scallions, cilantro and crab, breaking up the crab slightly with the spoon. Season with salt and pepper and cook until the dip is heated through, about 1 minute. Transfer to a shallow bowl and serve with chips.
Make Ahead The curried crab dip can be refrigerated overnight. Reheat gently before serving.

Suggested Pairing

Bright, appley Chardonnay.



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