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.
