Crab and Coconut Dip with Plantain Chips |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Active time: 20 min Start to finish: 20 min 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 |
Directions:
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.
2. Cooks' note: Dip can be made 6 hours ahead and chilled, covered. Stir before serving.
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