Curried Crab Asparagus Cheesy Tofu Dip

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Total Time
55mins
Prep
15 mins
Cook
40 mins

You just can't stop eating this! Think of it as crab-artichoke dip, but with asparagus in place. The asparagus adds texture and color where artichokes get mushy and lost in the dip. I could eat the entire recipe as a meal. It may not make much, but it's worth it! Leftovers can be reheated the same way. RSC4

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Ingredients

Nutrition

Directions

  1. Saute onion and diced garlic.
  2. When colored, add 1/8 tsp curry powder.
  3. Saute to incorporate.
  4. Add asparagus, crab meat, and 1/8 tsp more curry.
  5. Saute to mix.
  6. Dump into a mixing bowl and let cool a bit.
  7. Meanwhile, preheat oven to 350*F.
  8. Blend tofu and 1/4 tsp curry until creamy and mixed.
  9. Add to veggie mixture and mix.
  10. Add mozzarella cheese and mix.
  11. Spread evenly in a small baking dish.
  12. Sprinkle with cayenne, parm (if using), and breadcrumbs (if using).
  13. Bake, uncovered, for 20 minutes.
  14. Serve with pita chips, veggies, or as a bread spread.
Most Helpful

4 5

Quite tasty recipe. I didn't have any asparagus on hand so I used zuccini. Turned out quite well. The cayanne pepper adds a nice touch. Use more or less to your liking.

4 5

Very nice, but we liked it better with fresh crabmeat! Also, when in a hurry, try a can of crab meat! This, of course, would be for non-vegetarians and people who are not no strict diet plans.

3 5

Great