CURRIED CRAB SPREAD

Ingredients:

• 1 package (8 ounces) cream cheese, softened
• 1 teaspoon grated lemon zest
• 3/4 teaspoon curry powder
• 1/4 teaspoon salt
• 1 to 2 teaspoons Sriracha chili sauce, optional
• 1 can (6 ounces) lump crabmeat, drained
• 1 tablespoon canola oil
• 1/2 cup panko breadcrumbs
• 3/4 cup mango chutney
• 1 tablespoon minced fresh cilantro or chives
• Assorted crackers

Instructions:

In a small bowl, beat cream cheese, lemon zest, curry powder, salt and, if desired, chili sauce; gently fold in crab. Shape into a disk; wrap in plastic. Refrigerate 15 minutes.

Meanwhile, in a large skillet, heat oil over medium heat. Add breadcrumbs; cook and stir 2-3 minutes or until golden brown. Transfer breadcrumbs to a shallow bowl.

Unwrap disk and press all sides into breadcrumbs; place on a serving plate. Spoon chutney over top; sprinkle with cilantro. Serve with crackers.

At holiday time, I always have cream cheese and crabmeat on hand. In case of drop-ins, I just mix up an easy spread by adding mango chutney and spices. —Jennifer Phillips, Goffstown, New Hampshire

Curried Crab Spread Recipe: How to Make It (tasteofhome.com)