Warm Curried Crab Dip

Some things never go out of style — that little black dress, a well-made Manhattan, and this warm curried crab dip. Serve it at your next cocktail party along with that well-made Manhattan, while wearing that little black dress. Don Draper approved.

• 2 Dungeness crab clusters, thawed  

• 1 tablespoon unsalted butter

• ½ cup finely chopped onion

• 2 teaspoons minced fresh ginger

• 1 ½ teaspoons mild Madras curry powder

• 2 tablespoons Major Grey’s mango chutney

• ½ pound softened cream cheese

• ½ cup mayonnaise

• 1 tablespoon fresh lime juice

• Kosher salt and freshly ground pepper

• 2 scallions, thinly sliced on an angle, plus more for garnish

• 2 tablespoons chopped cilantro, plus leaves for garnish

• Sweet potato chips, toasted baguette slices, or pita chips for serving

Crack the crab shells and pick out the crabmeat. You should have about 1 cup. Reserve the shells for another use. For easier picking, steam the crab in 1-inch of boiling water for 5 minutes. Cool slightly before handling.

In a medium skillet, melt the butter. When the foam subsides, add the chopped onion and ginger and cook over medium heat, stirring until softened and lightly browned, 6 to 8 minutes. Add the curry powder and cook, stirring for 1 minute. Off the heat, add the mango chutney, cream cheese, mayonnaise, and fresh lime juice and stir until smooth and creamy.

Stir in the scallions, cilantro, and crab meat and season with salt and pepper. Transfer the dip to a small shallow baking dish.

Preheat the broiler and position a rack in the upper third of the oven. Broil the crab dip until heated through and bubbling around the edges, 2 to 3 minutes. Garnish with scallions and cilantro. Serve with sweet potato and beet chips, baguette slices, or pita chips.

Make ahead: The dip can be prepared through step 3 and refrigerated overnight.

As timeless as this dish, an off-dry riesling is a classic go-to when pairing seafood.