Chef notes

I took this to a game night, and at least seven guests came up to me and said a variation of, “Girl, you did your big one with this. Can I please have the recipe?” I told them, “Yes, you may ... a year from now when my book comes out.” Well, here it is. Inspired by the bold, aromatic flavors of Southeast Asia, this dip brings together jumbo lump crab, tangy labne or sour cream, and the fragrant heat of panang curry paste, all balanced by a kick of lime juice and the freshness of cilantro. Top it off with crispy fried onions for that perfect crunch, and serve with crackers or shrimp chips for dipping. If you’re hosting a party, trust that this dip will disappear faster than you anticipated. It’s one of those recipes that feels both luxurious and accessible, elevating any snack board. Use leftovers in a sandwich or over rice.

Swap option: Red or yellow curry paste for the panang curry paste.

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