Thai Crab Bites with Spicy Curry Dip

The dip has a fragrant creamy coconut flavor that is nicely spicy, with hints of lemongrass. Serve this with wedges of lime for the best effect.

• Ready In: 50 mins
• Yields: 20 appetizers

Ingredients

• For the Crab Bites

• 1  lb  crabmeat
• 1  stalk lemongrass, white part only,flattened with cleaver and finely chopped
• 3  fresh red chilies, finely chopped
• 2  tablespoons  chopped fresh cilantro
• 1  egg yolk
• 2  tablespoons half-and-half
• 1  teaspoon cornstarch
•  vegetable oil

• For the Curry Dip

• 1  tablespoon  sesame oil
• 4  green onions, chopped
• 1  tablespoon red curry paste
• 1  can unsweetened coconut milk
• 1  tablespoon light soy sauce

Directions

1. Mix crab meat with lemongrass, chilies, cilantro, and egg yolk, mixing well.
2. Mix the half and half with cornstarch and heat, stirring, until thickened, and mix into crab meat mixture.
3. Shape the crab into about 20 meatballs, squeezing to get out excess liquid and retain the best shape; place on plate and refrigerate 1/2 hour to firm up (you can do this up to 12 hours in advance).
4. To make the dip, heat the sesame oil in a saucepan, add the green onion, then the curry paste; stir fry for a minute or so before adding the coconut milk.
5. Bring the sauce to a boil and simmer for 20 minutes or until it reduces about 1/2 and gets fairly thick.
6. Stir in the soy sauce, then set aside to cool.
7. Heat deep-fryer to 350 degrees and cook crab bites in batches, about 3-4 minutes or until nicely browned, then drain on paper toweling.
8. Serve warm with the curry dip.
9. The crab bites can be made in advance, and reheated in the oven at 400 degrees F for 10 minutes.