Crab Tikka Masala Dip

Name: Crab Tikka Masala Dip
Yield: Serves 6 to 8
Cuisine: British
Ingredients: 2 Tbsp thinly sliced scallions, for garnish; 1 Tbsp extra-virgin olive oil; 2 garlic cloves, peeled and grated; Crackers, toasted slices of naan, or sourdough, for serving; 2 shallots (total weight 4¼ oz [120 g]), minced; 1 tsp ground black pepper; 1 in [2.5 cm] piece fresh ginger, peeled and grated; ¼ cup [55 g] tomato paste; 1 lb [455 g] precooked jumbo lump crab meat; 2 Tbsp fresh lime juice; Fine sea salt; 1 green or red chilli, minced (optional); ½ tsp grated nutmeg; 1 tsp ground cumin; 2 tsp Kashmiri red chilli powder; 2 tsp ground paprika; 5 oz [140 g] crème fraîche; 8 oz [230 g] cream cheese, at room temperature; 1 tsp ground coriander

Preparation info

Serves
6 to 8

Difficulty
Easy

Appears in

The Flavor Equation

By Nik Sharma

Published 2020

About

This is a playful take on tikka masala; it’s not as hot or spicy as the usual dish, but still has that edge of flavor that makes this seasoning unique. You can also serve this with a bit of hot sauce on the side; just make sure you eat this while it is warm.

Ingredients

1 Tbsp extra-virgin olive oil
2 shallots (total weight 4¼ oz [

Europe
United Kingdom
Fish course
Starter
Pescatarian

Method

Heat the oil over medium-high heat in a medium saucepan. When the oil is hot, sauté the shallots until they turn translucent and just start to brown, 5 to 6 minutes. Add the garlic and ginger and sauté for 1 minute. Lower heat to low. Add the paprika, chilli powder, coriander, cumin, black pepper, and nutmeg and cook until fragrant, 30 to 45 seconds. Stir in the tomato paste and sauté until the