Categories: dips /spreads
Ingredients
- 1 pkg. (8oz.) cream cheese, softened
- 1 tsp. grated lemon peel
- 3/4 tsp. curry powder
- 1/4 tsp. salt
- 1 to 2 tsp. Sriracha Asian Hot Chili sauce,
- optional
- 1 can (6 oz.) lump crabmeat, drained
- 1 Tbsp. canola oil
- 1/2 cup panko bread crumbs
- 3/4 cup mango chutney
- 1 Tbsp. minced fresh cilantro or chives
- Assorted crackers
Directions
-
In a small bowl, beat cream cheese, lemon peel, curry powder, salt and , if desired chili sauce; gently fold in crab. Shape into a disk; wrap in plastic wrap. Refrigerate 15 minutes.
-
meanwhile, in a large skillet, heat oil over medium heat. Add bread crumbs; cook and stir 2-3 minutes or until golden brown. Transfer breadcrumbs to a shallow bowl.
-
Unwrap disk and press all sides into bread crumbs; place on a serving plate. Spoon chutney over top; sprinkle with cilantro. Serve spread with crackers.