Curried Crab Spread

• 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 (Japanese) bread crumbs
• 3/4 cup mango chutney
• 1 tablespoon minced fresh cilantro or chives
• Assorted crackers

1. 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.
2. Meanwhile, in a large skillet, heat oil over medium heat. Add bread crumbs; cook and stir 2-3 minutes or until golden brown. Transfer bread crumbs to a shallow bowl.
3. Unwrap disk and press all sides into bread crumbs; place on a serving plate. Spoon chutney over top; sprinkle with cilantro. Serve with crackers.

cream cheese, lemon zest, curry powder, salt, chili sauce, lump crabmeat, canola oil, bread crumbs, mango, fresh cilantro, crackers

Taken from www.tasteofhome.com/recipes/curried-crab-spread/ (may not work)