Crab and Coconut Dip with Plantain Chips

Crab and Coconut Dip with Plantain Chips
Photo by Romulo Yanes


  • 1 teaspoon fresh jalapeño chile, including seeds
  • 1/3 cup unsweetened canned coconut milk
  • 1 pound jumbo lump crab meat
  • ½ cup mayonnaise
  • ½ cup fresh cilantro
  • plantain chips
  • 3 tablespoons fresh lime juice
  • + 1 more ingredients
    • 3 scallions

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.

View full recipe at Epicurious


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