HOT CURRIED CRAB DIP

By jarren

Ingredients

• 8 oz cooked crabmeat, chopped
• 2 tbsp finely chopped fresh cilantro
• 1 tbsp extra virgin olive oil
• 1/2 tsp grated lime zest
• 1 tbsp freshly squeezed lime juice
• 1 tsp Asian chile sauce, such as samba oelek
• 8 oz cream cheese, cubed
• 2 tbsp mayonnaise
• 4 green onions, white part with just a hint of green, finely chopped
• 1/2 tsp Thai red curry paste

Preparation

Step 1

In a bowl, combine crabmeat, cilantro, olive oil, lime zest and juice and chile sauce. Stir well. Cover and refrigerate until ready to use.

In slow cooker stoneware, combine cream cheese, mayonnaise, green onions and curry paste. Cover and cook on low for 2 hours or high for 1 hour, until cheese is melted. Stir in crab mixture. Cover and cook on high for 30 minutes, until hot and bubbly. Stir well.