Thai Curry Crab Rangoon Dip

Thai Curry Crab Rangoon Dip

A sweet and spicy taste of the tropics

Yield: 6 servings

Ingredients:

THAI CURRY CRAB RANGOON DIP
2⁄3 cup crab dip (see sub-recipe)
1 oz. parmesan cheese
2 oz. red curry hot honey (Chef’s tip: You can use a store-bought Asian sweet chili sauce like Mae Ploy)
2 lime wedges
2 cups wonton crisps (Chef’s tip: You can use store-bought wonton chips, Asian rice crackers, or tortilla chips)
1 pinch chopped chives
1 pinch shredded toasted coconut

CRAB DIP
8 oz. cream cheese, softened, diced
1⁄3 cup mayonnaise
1 Tbsp. green curry
1⁄4 cup sour cream
3 cloves of garlic
1⁄3 cup olive oil
1⁄2 tsp. sugar
1 tsp. lime juice
1 tsp. salt
2⁄3 cup chopped crabstick (imitation crab)
1 cup crab meat lump
2 Tbsp. thinly sliced green onion

Method:

FOR CRAB DIP
1. In a small saucepan or pot, simmer olive oil with garlic cloves on low until golden brown, about 30 minutes. Cool garlic in oil at room temperature. Then store submerged garlic in the refrigerator until ready to use. Remove from oil before use.
2. Press crab meat until no liquid comes out, and chill until ready to use.
3. Add roasted garlic and all other ingredients except chilled crab meat lump and green onions in a food processor and pulse until well mixed, but do not over-mix.
4. Fold in crab meat lump and green onions and chill in the refrigerator until ready to serve.

FOR THAI CURRY CRAB RANGOON DIP
1. Heat broiler to low.
2. Add crab dip mixture to an oven-safe, high-temp bowl.
3. Add parmesan and broil on low until the top is golden brown.
4. Sprinkle warm dip with toasted coconut and chives and serve with hot honey, limes, and wonton chips.

Download the recipe