Taste of Home
Curried Crab Spread
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 24 servings.
At holiday time, I always have cream cheese and crabmeat on hand. In case of drop-ins, I just mix up an easy spread by adding mango chutney and spices. —Jennifer Phillips, Goffstown, New Hampshire
Ingredients
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1 package (8 ounces) cream cheese, softened
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1 teaspoon grated lemon zest
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3/4 teaspoon curry powder
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1/4 teaspoon salt
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1 to 2 teaspoons Sriracha chili sauce, optional
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1 can (6 ounces) lump crabmeat, drained
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1 tablespoon canola oil
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1/2 cup panko bread crumbs
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3/4 cup mango chutney
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1 tablespoon minced fresh cilantro or chives
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Assorted crackers
Directions
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1.
In a small bowl, beat cream cheese, lemon zest, curry powder, salt and, if desired, chili sauce; gently fold in crab. Shape into a disk; wrap in plastic. Refrigerate 15 minutes.
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2.
Meanwhile, in a large skillet, heat oil over medium heat. Add bread crumbs; cook and stir 2-3 minutes or until golden brown. Transfer bread crumbs to a shallow bowl.
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3.
Unwrap disk and press all sides into bread crumbs; place on a serving plate. Spoon chutney over top; sprinkle with cilantro. Serve with crackers.
Nutrition Facts
1 serving (calculated without crackers): 78 calories, 4g fat (2g saturated fat), 17mg cholesterol, 188mg sodium, 8g carbohydrate (5g sugars, 0 fiber), 2g protein.
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