Curried Crab Dip

Hot Dip!

In anticipation of some cooler weather here in Los Angeles, I am giving you a recipe for a hot dip to serve your hungry friends. I like this because it’s a little different than the usual hot spinach artichoke dip – don’t get me wrong, I love hot artichoke dip!

Curried Crab Dip

Serves 20

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

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, top with sliced almonds and serve with chips.

Make Ahead
The curried crab dip can be refrigerated overnight. Reheat in the oven for about 20 minutes at 350 degrees before serving.


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