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Epicurious

Chili Crab Dip With Shrimp Chips

4.4

(16)

Chili Crab Dip with Shrimp Chips on a platter.
Photo by Joseph De Leo, Food Styling by Micah Marie Morton

Inspired by chili crab, an aromatic and spicy tomato-based Singaporean seafood braise, this crab dip gets a little sweetness from tomato paste and dynamic flavor from shallots, garlic, and ginger. The heat comes from a serrano chile—I like to leave in half the seeds to give the dip a vibrant tingle that doesn’t mask the sweet crab flavor, but if you want something a little more mild you can remove the seeds completely. (Love to keep things fiery? Leave all the seeds in.)

Scoop-style shrimp chips make the perfect vehicle for moving dip to mouth. They’re crispy but light and have a salty-savory-sweetness that really amplifies the flavors in the dip. I like to top this dip with a veritable heap of herbs—truly, it may seem like too much. But when piled on they lend a ton of freshness and will keep you coming back for more.

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