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Spicy Crab Dip

kept bymlehet
recipe bySerious Eats

1 tablespoon Canola oil
1 tablespoon minced shallot (about 1 small)
2 teaspoons minced garlic (about 2 medium cloves)
1 to 2 Bird's Eye chili peppers, thinly sliced. Or 1 Serrano chili pepper, deseeded and minced
2 (8 ounce) packages cream cheese, softened
2 tablespoons mayonnaise
1 to 2 tablespoons Sriracha hot sauce
1 tablespoon fresh juice from 1 lime
1 teaspoon fish sauce
1/4 teaspoon sugar
16 ounces canned crab meat, preferably unpasteurized, or flaked imitation crab meat (see note above)
2 green onions, thinly sliced
1/4 cup chopped fresh cilantro leaves, divided
Salt and freshly ground black pepper



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