Active Time

　　30 minutes

　　Total Time

　　30 minutes

　　Inspired by chili crab, an aromatic and spicy tomato-based Singaporean seafood braise, this crab dip gets a little sweetness from tomato paste and dynamic flavor from shallots, garlic, and ginger. The heat comes from a serrano chile—I like to leave in half the seeds to give the dip a vibrant tingle that doesn’t mask the sweet crab flavor, but if you want something a little more mild you can remove the seeds completely. (Love to keep things fiery? Leave all the seeds in.)

　　Scoop-style shrimp chips make the perfect vehicle for moving dip to mouth. They’re crispy but light and have a salty-savory-sweetness that really amplifies the flavors in the dip. I like to top this dip with a veritable heap of herbs—truly, it may seem like too much. But when piled on they lend a ton of freshness and will keep you coming back for more.

　　

Ingredients

Makes about 2½ cups

　　2 medium shallots, quartered

　　1 lemongrass stalk, bottom third only, tough outer layers removed, cut into a few pieces

　　1 3–4" piece ginger, peeled, coarsely chopped

　　1 serrano chile, preferably starting to turn orange, halved, seeds removed if desired

　　4 medium garlic cloves

　　2 Tbsp. double-concentrated tomato paste

　　1 tsp. sugar

　　1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, plus more

　　1 Tbsp. vegetable oil

　　4 oz. cream cheese, room temperature

　　2 Tbsp. mayonnaise

　　8 oz. claw crabmeat, picked over

　　3 medium scallions, finely chopped

　　½ large bunch cilantro, tough stems discarded, leaves and tender stems finely chopped

　　2 Tbsp. store-bought fried shallots or garlic (optional)

　　Shrimp chips (such as Dandy’s or Shrimp Snacks) or Ritz crackers (for serving)

　　

Step 1

Pulse or blend shallots, lemongrass, ginger, chile, garlic, tomato paste, sugar, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and ½ cup water in a food processor or blender until a coarse purée forms.

　　

Step 2

Heat oil in a medium skillet over medium-high. Scrape purée into pan and cook, stirring often, until mixture darkens and thickens to the consistency of tomato paste, 12–15 minutes. If it begins to stick and brown, stir in a little water (about 1 Tbsp.), scraping up any browned bits with a wooden spoon. (You should have about ⅔ cup.)

　　

Step 3

Transfer mixture to a small bowl and vigorously mix in cream cheese and mayonnaise. Stir in crabmeat, half of the scallions, and half of the cilantro. Taste dip and season with more salt if needed.

　　

Step 4

Transfer dip to a serving bowl. Top with remaining scallions and cilantro, then with fried shallots (if using). Serve with shrimp chips.