Take a dip.
by pushcart- owner Cher Yam Tian, and has undergone a few reiterations since then, so there’s a very good chance someone else added it to the mix before I thought of it. Chili crab is usually made with a tomato-based sauce—to keep the flavors concentrated, I turned to tomato paste, which brings in a touch of sweetness and gives the dip a nice ruddy hue.
You’ll cook this mixture in a skillet to reduce the liquid and concentrate it further, then stir the hot mixture into cream cheese, mayonnaise, and crab claw meat. Here’s another important tip: Crab recipes so often call for lump crab meat, which is fine, I’m not knocking it. Lump crab is delicate and sweet and comes in big chunky bits. But claw meat is the dark meat of the crab world. It’s more flavorful . And it shreds into bits that are truly dippable.
I finish this dip with a lot of herbs, a mixture of cilantro and scallions. You could also add mint or basil if you’d like. I mix a heap of herbs into the dip and then pile more on top. It truly may seem like too much. But I love the fresh punch the herbs give the spicy, rich dip.serving this dip with shrimp chips, the airy, light fried chips you can find at many East Asian grocery stores. You can also buy them online.
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