Another awesome recipe from my awesome sister-in-law, Amy. It is week 2 of dungeness crab season and I returned to Newman’s to pick up 2 crabs for this delicious recipe. Instead of shelling them by myself, I recruited Matt to help me after work on Friday. He is a champion crab sheller (see exhibit below). Last week, I shelled 3 crabs by myself and my hands about froze. I digress.
It is really one of the best dishes you can bring to a holiday party – it’s delicious, it’s easy, and you can make it ahead of time. A bonus is that the recipe consists of almost all local ingredients, with the exception of the coconut milk, mayo, and curry powder. We served it at our annual holiday cookie decorating party. I assure you that if you show up with this at a holiday party, you will be asked for the recipe and invited back.
You can see the large pieces of crab in the finished dip – make sure you don’t break them up too much when you mix everything together. They are such a treat sitting atop your melba toast.
Other dungeness crab recipes on this site:
Amy’s crab dip
Note: If you assemble it ahead of time, allow a little extra baking time.
1/2 cup dried currants or cranberries (I used cranberries)
1 lb cream cheese
1 Tbsp curry powder
2 Tbsp mayo
1/4 cup coconut milk
1/4 cup minced green onion
1 lb crab meat
Preheat oven to 350F. Place cranberries in a small bowl and cover with boiling water. Let stand for 10 minutes. Drain and reserve liquid.
Combine cream cheese, curry powder, mayo, coconut milk, green onion. Mix (you can use a mixer) until smooth and creamy. Mix in crab meat by hand, plus cranberries and reserve liquid.
Transfer to small casserole dish (I typically use an 8×8 baking dish) and bake 25-30 minutes until it bubbles and browns slightly on top. I will sometimes turn the broiler on for a couple of minutes if it’s not browning up after 30 minutes.