All Recipes Best Recipe Seafood Shellfish Crab

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

Nutrition Info

219.2 calories carbohydrate: 6.8 g cholesterol: 75.6 mg fat: 16.8 g fiber: 1 g protein: 11.2 g saturatedFat: 9.8 g servingSize: - sodium: 252.3 mg sugar: 4.4 g transFat: : - unsaturatedFat: : -

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.

12 servings

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.