With retro ideas and fun innovations, F&W's Grace Parisi makes hors d'oeuvres for a crowd. More Dips and Spreads Entertaining Tips from F&W Editors

Grace Parisi
December 2009

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Recipe Summary

total:
25 mins
Yield:
20
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Make Ahead

The curried crab dip can be refrigerated overnight. Reheat gently before serving.

Suggested Pairing

Bright, appley Chardonnay.