Description
With curry powder and currants, this isn’t your run-of-the-mill crab and cheese dip. Serve hot or warm with water crackers, Melba toast, etc.
Ingredients
- nonstick cooking spray
- ½ cup dried currants
- ½ cup boiling water, or as needed
- 2 (8 ounce) packages cream cheese, softened
- ⅓ cup coconut milk
- ⅓ cup minced green onions
- ⅓ cup minced red bell pepper
- 2 tablespoons curry powder
- 2 tablespoons mayonnaise
- 1 pound lump crabmeat, picked over
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease a casserole dish with nonstick spray.
- Place currants in a bowl. Add boiling water until just barely covered. Let stand for 15 minutes.
- Drain currants
- and reserve the liquid.
- Combine cream cheese
- coconut milk
- green onions
- bell pepper
- curry powder
- and mayonnaise; beat until smooth and creamy. Mix in crabmeat
- currants
- and reserved liquid. Transfer to the prepared casserole dish.
- Bake in the preheated oven for 25 to 30 minutes.
Prep Time: 30 mins
Cook Time: 25 mins
Total Time: 1 hr 10 mins
Servings: 12