Curried Crab Dip

• 2 tablespoons unsalted butter
• 1 sweet onion, finely chopped
• 2 tablespoons minced fresh ginger
• 2 teaspoons Madras curry powder
• 3 tablespoons mango chutney (preferably Major Gray), chopped
• 8 ounces cream cheese, softened
• 1 cup mayonnaise
• 2 tablespoons fresh lime juice
• 2 scallions, thinly sliced
• 1/4 cup finely chopped cilantro
• 1 pound lump crabmeat, picked over
• Salt and freshly ground pepper
• Mixed sweet potato, vegetable and pita chips, for serving

1. 1.In a deep, medium skillet, melt the butter. Add the onion and ginger and cook over moderate heat, stirring occasionally, until softened, about 7 minutes. Add the curry powder and cook, stirring, for 1 minute. Add the chutney, cream cheese, mayonnaise and lime juice and cook, stirring, until smooth and creamy, about 1 minute. Stir in the scallions, cilantro and crab, breaking up the crab slightly with the spoon. Season with salt and pepper and cook until the dip is heated through, about 1 minute. Transfer to a shallow bowl and serve with chips.
2. Make Ahead
3. The curried crab dip can be refrigerated overnight. Reheat gently before serving.

unsalted butter, sweet onion, fresh ginger, curry powder, mango, cream cheese, mayonnaise, lime juice, scallions, cilantro, lump crabmeat, salt, mixed sweet potato

Taken from www.epicurious.com/recipes/member/views/curried-crab-dip-50063295 (may not work)