Recipe By : Joanne Turner-Slemp in "Chesapeake Cooking with John Shields
Serving Size : 8 Preparation Time :
Categories : Appetizers Seafood
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup dried currants
Boiling water -- as needed
1 pound cream cheese -- softened
1 tablespoon Madras curry powder
2 tablespoons mayonnaise
1/4 cup coconut milk -- or heavy (whipping)
-- cream
1/4 cup minced green onion
1 pound special crabmeat -- or claw, picked
-- over
Melba rounds
Preheat the oven to 350 F.
In a small bowl place the currants and just enough boiling water to cover.
Let stand for 10 minutes. Drain, reserving the liquid, and put currants
aside.
In a large bowl combine the cream cheese, curry powder, mayonnaise, coconut
milk or cream, and green onion. Whisk until smooth and creamy. Mix in the
crabmeat, currants, and reserved currant liquid.
Transfer the crab mixture to a small casserole dish. Bake for 25 to 30
minutes. Serve hot or warm with Melba rounds.
"Chesapeake Bay Cooking with John Shields" tv recipes, www.johnshields.com
- - - - - - - - - - - - - - - - - -
