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COOK THIS NOW

By Joe Sevier

Inspired by chili crab, an aromatic and spicy tomato-based Singaporean seafood braise, this crab dip from Associate Editor Joe Sevier gets a little sweetness from tomato paste and dynamic flavor from shallots, garlic, and ginger. Serve it with scoop-style shrimp chips, which are crispy but light, and have a salty-savory-sweetness that really amplifies the flavors in the dip.

INGREDIENTS

• 2 medium shallots, quartered
• 1 lemongrass stalk, bottom third only, tough outer layers removed, cut into a few pieces
• 1 3–4" piece ginger, peeled, coarsely chopped
• 1 serrano chile, preferably starting to turn orange, halved, seeds removed if desired
• 4 medium garlic cloves
• 2 Tbsp. double-concentrated tomato paste
• 1 tsp. sugar
• 4 oz. cream cheese, room temperature
• 1 Tbsp. vegetable oil
• 4 oz. cream cheese, room temperature
• 2 Tbsp. mayonnaise
• 8 oz. claw crabmeat, picked over
• 3 medium scallions, finely chopped
• ½ large bunch cilantro, tough stems discarded, leaves and tender stems finely chopped
• 2 Tbsp. store-bought fried shallots or garlic (optional)
• Shrimp chips (such as Dandy’s or Shrimp Snacks) or Ritz crackers (for serving)

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