Some things never go out of style — that little black dress, a well-made Manhattan, and this warm curried crab dip. Serve it at your next cocktail party along with that well-made Manhattan, while wearing that little black dress. Don Draper approved.
- 2 Dungeness crab clusters, thawed (about 1 cup picked crab meat)
- 1 tablespoon butter
- ½ cup finely chopped onion
- 2 teaspoons minced fresh ginger
- 1 ½ teaspoons mild Madras curry powder
- 2 tablespoons Major Grey’s mango chutney
- ½ pound softened cream cheese
- ½ cup mayonnaise
- 1 tablespoon fresh lime juice
- Kosher salt and freshly ground pepper
- 2 scallions, thinly sliced on an angle, plus more for garnish
- 2 tablespoons chopped cilantro, plus leaves for garnish
- Sweet potato chips, toasted baguette slices, or pita chips for serving
- Crack the crab shells and pick out the crabmeat (about 1 cup crabmeat). Reserve the shells for another use.
- In a medium skillet, melt the butter. When the foam subsides, add the chopped onion and ginger and cook over medium heat, stirring until softened and lightly browned, 6 to 8 minutes. Add the curry powder and cook, stirring for 1 minute. Off the heat, add the mango chutney, cream cheese, mayonnaise, and fresh lime juice and stir until smooth and creamy.
- Stir in the scallions, cilantro, and crab meat and season with salt and pepper. Transfer the dip to a small shallow baking dish.
- Preheat the broiler and position a rack in the upper third of the oven. Broil the crab dip until heated through and bubbling around the edges, 2 to 3 minutes. Garnish with scallions and cilantro. Serve with sweet potato and beet chips, baguette slices, or pita chips.
Make ahead: The dip can be prepared through step 3 and refrigerated overnight.
Ready to try this recipe?
Shop our seafood boxes for next week delivery.Shop Seafood Boxes
Pair it Up
As timeless as this dish, an off-dry riesling is a classic go-to when pairing seafood.
Know Your Cook
Culinary Director Grace Parisi is a cook, writer and cookbook author. Formerly the Senior Test Kitchen Editor at Food & Wine Magazine and Executive Food Director at TimeInc Books, her work has appeared in Cooking Light, Health, O Magazine, Epicurious, Fitness, Today, Serious Eats, Martha Stewart, and many more. She’s the author of more than 6 books, among them The Portlandia Cookbook and Get Saucy, which was nominated for a James Beard award for Best Single Subject Cookbook.