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Epicurious

Crab and Coconut Dip with Plantain Chips

3.8

(44)

Image may contain Food Plant and Meal
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

  1. 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.

TagsDipCrabShellfishSeafoodCoconut MilkCilantroHerbs & SpicesPlantainVegetableStarterDinnerDairy FreeGluten FreeBlenderGourmet
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