Name: Crab and Coconut Dip with Plantain Chips
Yield: Serves 6
Ingredients: 1/3 cup well-stirred unsweetened canned coconut milk; 3 scallions, chopped; 1 teaspoon chopped fresh jalapeño chile, including seeds; 1/2 cup chopped fresh cilantro; 1/2 cup mayonnaise; 3 tablespoons fresh lime juice, or to taste; 1 lb jumbo lump crab meat, picked over and coarsely shredded; Accompaniment: plantain chips

Crab and Coconut Dip with Plantain ChipsRomulo Yanes

Active time: 20 min Start to finish: 20 min

Cooks' note:

Dip can be made 6 hours ahead and chilled, covered. Stir before serving.

Recipe information

Yield
Serves 6

Ingredients

1/3 cup well-stirred unsweetened canned coconut milk

3 scallions, chopped

1 teaspoon chopped fresh jalapeño chile, including seeds

1/2 cup chopped fresh cilantro

1/2 cup mayonnaise

3 tablespoons fresh lime juice, or to taste

1 lb jumbo lump crab meat, picked over and coarsely shredded

Accompaniment: plantain chips

Preparation

Blend coconut milk, scallions, jalapeño, and 1/4 cup cilantro in a blender until smooth and pour into a bowl. Whisk in mayonnaise, juice, and remaining 1/4 cup cilantro until just combined. Stir in crab and salt to taste and serve spooned on plantain chips.

TagsDip Crab Shellfish Seafood Coconut Milk Cilantro Herbs & Spices Plantain Vegetable Starter Dinner Dairy Free Gluten Free Blender Gourmet

Recipe notes

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