Curried Crab Dip

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


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  • Total Time:
  • Servings: 20

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  • 2 tablespoons unsalted butter
  • 1 sweet onion, finely chopped
  • 2 tablespoons minced fresh ginger
  • 2 teaspoons Madras curry powder
  • 3 tablespoons mango chutney (preferably Major Gray), chopped
  • 8 ounces cream cheese, softened
  • 1 cup mayonnaise
  • 2 tablespoons fresh lime juice
  • 2 scallions, thinly sliced
  • 1/4 cup finely chopped cilantro
  • 1 pound lump crabmeat, picked over
  • Salt and freshly ground pepper
  • Mixed sweet potato, vegetable and pita chips, for serving

How to make this recipe

  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.

Contributed By Published December 2009

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