Ingredients
1 package (8 ounces) cream cheese, softened1 teaspoon grated lemon zest3/4 teaspoon curry powder1/4 teaspoon salt1 to 2 teaspoons Sriracha chili sauce, optional1 can (6 ounces) lump crabmeat, drained1 tablespoon canola oil1/2 cup panko bread crumbs3/4 cup mango chutney1 tablespoon minced fresh cilantro or chivesAssorted crackers
Preparation
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.
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.
Unwrap disk and press all sides into bread crumbs; place on a serving plate. Spoon chutney over top; sprinkle with cilantro. Serve with crackers.
