Jo-jo's curried crustacean dip

 
                       JO-JO'S CURRIED CRUSTACEAN DIP
 
 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 350øF.
 
 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
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