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Recipe Of The Month Back to Recipes
Coconut Crab Dip
This dip can be serves with crisp plantain chips dusted with lime zest, salt and cayenne.
Coconut Crab Dip
  • 1/3 Cup Coconut milk
  • 2 Tablespoons Cream cheese
  • 3 Small Scallions, chopped
  • 1 Teaspoon Freshly diced jalapeno
  • 2 Tablespoons Freshly squeezed lime juice
  • 6 Tablespoons Freshly chopped cilantro
  • 1/2 Cup Mayonnaise
  • 1 Pound lump crab meat or stone crab meat
  • ½ Teaspoon Kosher salt
  • ¼ Teaspoon Cayenne
  • 1 Tablespoon Toasted coconut
To prepare the dip: Using a small food processor blend the coconut milk, cream cheese, scallions, jalapeno, limejuice and half of the cilantro until smooth. Pour into a small bowl, mixing with mayo and remaining cilantro until just combined. Stir in crab and season to taste with salt and cayenne. Pour into a bowl and top with toasted coconut

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