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Curried Crustacean Dip



1/2 cup dried currants
Boiling water, as needed
1 pound cream cheese, softened
1 tablespoon Madras curry powder
2 tablespoons mayonnaise
1/4 cup coconut milk or heavy (whipping) cream
1/4 cup minced green onion
1 pound special or claw crabmeat, picked over
Melba rounds

Preheat the oven to 350°F.

In a small bowl place the currants and just enough boiling water to cover. Let stand for 10 minutes. Drain, reserving the liquid, and put currants aside.

In a large bowl combine the cream cheese, curry powder, mayonnaise, coconut milk or cream, and green onion. Whisk until smooth and creamy. Mix in the crabmeat, currants, and reserved currant liquid.

Transfer the crab mixture to a small casserole dish. Bake for 25 to 30 minutes. Serve hot or warm with Melba rounds.