Curried Crab Dip Recipe

Ingredients

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

Preparation

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.