Shelly's Recipe

TROPICAL CRAB AND COCONUT DIP WITH CILANTRO AND LIME

Category: Dips - Seafood Cold

1 lb. lump crab meat
3/4 to 1 cup unsweetened flaked coconut
1/3 cup coconut milk (unsweetened)
1/2 cup sliced green onion
1 1/2 jalapeno chilies, minced
1/2 cup minced cilantro
1/2 cup mayonnaise
2 tbsp freshly squeezed lime juice
Salt and pepper, to taste

Pick over and coarsely shred your crab meat. Set aside.

Combine the coconut milk, green onion, and jalapeno in a blender. Blend until smooth.

In a medium mixing bowl, stir together the mayonnaise, lime juice, and cilantro until combined. Pour coconut milk mixture over. Mix well. Stir in flaked coconut. Fold in crab meat. Add salt and pepper to taste. Transfer to your serving container and refrigerate, covered, until ready to serve or at least one hour.

Serve this coconut crab dip with tortilla chips, water crackers, chunks of crusty bread, or whatever you have lying around. I love it with sweet potato chips!

Variations: You can replace about 1/2 of crab meat with cooked shredded/chopped lobster or shrimp if that's less expensive for you. Also, if you prefer a sweeter dip, this one is great with about 1/4 to 1/3 cup finely chopped ripe mango.