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Jo-Jo’s Curried Crab Dip


Serves about 8

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
Crackers or gingersnaps for serving

Preheat oven to 350 degrees F.
In a small bowl place the currants and just enough water to cover. Let stand for 15 minutes. Drain, reserving the liquid, and put the currants aside.

In a large bowl combine the cream cheese, curry powder, mayonnaise, coconut milk, green onion, and red bell pepper. Beat until smooth and somewhat creamy. Mix in the crabmeat, currants, and reserved currant liquid.

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 ginger snaps.


Source: Coastal Cooking with John Shields (Broadway, 2004)

 

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