Joanne Turner-Slemp of Baltimore devised this curry-infused concoction as a kickier version of the standard party dip. Jo uses Madras curry, but any type of curry powder will work. If you have an Indian market nearby, experiment with various types to see which suits you. Buy curry in small quantities, though; it loses potency quickly.
Reprinted with permission from Coastal Cooking with John Shields.
1/2 cup dried currants
Boiling water, as needed
1 pound cream cheese, softened
2 tablespoons Madras curry powder
2 tablespoons mayonnaise
1/3 cup coconut milk
1/3 cup minced green onions or chives
1/3 cup finely diced red bell pepper
1 pound backfin or claw blue crabmeat
Melba rounds, water crackers or gingersnaps for serving.
1. Preheat oven to 350˚F.
2. Place the currants and just enough boiling water to cover them in a small bowl. Let stand for 15 minutes. Drain, reserving the liquid, and put the currants aside.
3. In a large bowl combine the cream cheese, curry powder, mayonnaise, coconut milk, green onions or chives, and red pepper. Beat until smooth and somewhat creamy. Mix in the crabmeat, currants, and reserved currant liquid.
4. Transfer the mixture to a greased casserole dish and bake for 25 to 30 minutes. Serve hot or warm with melba rounds, water crackers, or gingersnaps.
Nutrients per serving: 150 calories, 6g protein, 14g carbohydrates, 2g fiber, 9g fat, 29mg cholesterol, 207mg sodium.
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