Curried Crab Spread

Name: Curried Crab Spread
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 18
Cuisine: Global
Ingredients: 0 teaspoons black pepper; 510 grams 36 (1/4-inch-thick) slices diagonally cut French bread baguette (about; 118 milliliters minced celery; 1 teaspoon curry powder; 0 teaspoons dry mustard; 118 milliliters minced green bell pepper; 1 teaspoon hot sauce; 1 teaspoons grated lemon rind; 79 milliliters light mayonnaise; 454 grams lump crabmeat, shell pieces removed; 1 Tbsp olive oil; 118 milliliters minced red bell pepper; 1 teaspoons salt

Curried Crab Spread might be just the condiment you are searching for. This recipe covers 10% of your daily requirements of vitamins and minerals. This recipe makes 18 servings with 131 calories, 8g of protein, and 4g of fat each. From preparation to the plate, this recipe takes about 45 minutes. A mixture of salt, bell pepper, 3-less-fat cream cheese, and a handful of other ingredients are all it takes to make this recipe so tasty. It is a good option if you're following a pescatarian diet.

Instructions

Combine the first 11 ingredients in a large bowl, stirring until well combined. Gently fold in crabmeat.

Ingredients you will need

Crabmeat

Equipment you will use

Bowl

Prepare broiler.

Equipment you will use

Broiler

Place bread slices in a single layer on a baking sheet.

Ingredients you will need

Bread

Equipment you will use

Baking Sheet

Brush 1 side of the bread slices evenly with the olive oil. Broil 1 minute or until lightly browned.

Ingredients you will need

Olive Oil

Bread

Serve with spread.

Ingredients you will need

Spread

Equipment

Bowl

Broiler

Baking Sheet

Ingredients

Servings:

0teaspoons

black pepper 510grams

36 (1/4-inch-thick) slices diagonally cut French bread baguette (about 118milliliters

minced celery 1teaspoon

curry powder 0teaspoons

dry mustard 118milliliters

minced green bell pepper 1teaspoon

hot sauce 1teaspoons

grated lemon rind 79milliliters

light mayonnaise 454grams

lump crabmeat, shell pieces removed 1Tbsp

olive oil 118milliliters

minced red bell pepper 1teaspoons

salt

Recommended wine: Chardonnay, Muscadet, Riesling

Shellfish on the menu? Try pairing with Chardonnay, Muscadet, and Riesling. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. One wine you could try is Aubert Lauren Vineyard Chardonnay. It has 4.4 out of 5 stars and a bottle costs about 139 dollars.

Aubert Lauren Vineyard Chardonnay

The 2011 Lauren Estate Chardonnay always reminds one of a hypothetical vintage blend of Sonoma Coast meets White Burgundy. This 2011 Lauren is naturally clear with green chlorophyll tints on edge. Aromatics are classic Lauren with nuances of lemon-mineral, dried pear and even some green tea-like tones. The pronounced aromatics of fruits and minerals give an organic sense of place. The bouquet is multi-faceted with hints of apple-baked goods and wet stones. The mouth feel presents a glycerin top note, followed by an acid structure only found at Lauren.The wine has a slight hazy clarity showing Aubert's commitment to minimal interventional winemaking.