CURRIED CRAB DIP

1/2 cup dried currants
3/4 cup boiling water
2 pkg (8 oz each) cream cheese
1/3 cup coconut milk
2 tbsp mayonnaise
2 tbsp curry powder
1 tsp sea salt
3 green onions, finely chopped
1/3 cup finely chopped red bell pepper
1 lb crabmeat, finely chopped, well-drained

Preheat oven to 350 degrees F.

Put currants in small bowl. Cover with boiling water. Let stand 15 minutes. Drain, reserving liquid.

In large bowl, mix cream cheese, coconut milk, mayonnaise, curry powder, salt, onions and pepper. Add crabmeat, currants and 2 tablespoons of reserved liquid from currants. (Discard remaining liquid.) Mix well. Transfer mixture to buttered, round, 1 1/2 quart casserole dish.

Bake, uncovered, in preheated 350 degree F oven until hot and bubbly, about 1 hour. Serve warm or at room temperature.

Makes about 5 1/2 cups
Source: Coastal Cooking by John Shields