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Crab and Coconut Dip
This dip can be served with crisp plantain chips dusted with lime zest, salt and cayenne.

Yield: 4 servings
Crab and Coconut Dip
  • 1/3 Cup Coconut milk
  • 3 Small Scallions, chopped
  • 1 Teaspoon Diced jalapeno
  • ½ Cup Freshly chopped cilantro
  • ½ Cup Mayonnaise
  • 3 Tablespoons Freshly squeezed lime juice
  • 1 Pound Jumbo lump crab meat
  • ½ Teaspoon Kosher salt
  • ¼ Teaspoon Cayenne
Blend the coconut milk, scallions, jalapeno, and half of the cilantro until smooth. Pour into a small bowl, mixing with mayo, lime juice and remaining cilantro until just combined. Stir in crab and season to taste with salt and cayenne.

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