Best 5 Crab And Coconut Dip With Plantain Chips Recipes

CRAB-COCONUT COCKTAIL

Crab-Coconut Cocktail image

Provided by Bobby Flay

Time 35m

Yield 6 servings

Number Of Ingredients 11

Ingredients

1/2 cup unsweetened coconut milk
1/2 to 1 tablespoon Mesa Grill Habanero
Mango Hot Sauce (bobbyflay.com)
Juice of 1/2 to 1 lime
2 teaspoons honey
Kosher salt and freshly ground pepper
1 tablespoon chopped fresh cilantro
1/2 pound lump crabmeat, picked over
3 tablespoons finely diced mango
2 tablespoons thinly sliced endive
2 tablespoons thinly sliced radicchio

Steps:

Whisk the coconut milk, hot sauce, lime juice and honey in a bowl and season with salt and pepper. Cover and let sit at room temperature, about 15 minutes.
Gently fold in the cilantro, crabmeat, mango, endive and radicchio. Serve in shot glasses, if desired.

CRAB AND COCONUT DIP WITH PLANTAIN CHIPS

Crab and Coconut Dip with Plantain Chips image

Categories Coconut Crab Spring Plantain Jalapeño Cilantro Gourmet

Yield Serves 6

Number Of Ingredients 8

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

Steps:

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.

CRAB-COCONUT DIP

Crab-Coconut Dip image

Serve with crackers and/or chips. This sounds interesting but I haven't tried it yet. It's a no cook dip. From The Clemson Collection, University in South Carolina, 1973. This was submitted by Arline Duvall in 1973.

Provided by Oolala

Categories Crab

Time 5m

Yield 4 cups, 10-12 serving(s)

Number Of Ingredients 7

Ingredients

2 cups sour cream
2 teaspoons curry powder
1 -2 tablespoon onion, minced
1/8 teaspoon black pepper
1/2 teaspoon salt
1 cup shredded coconut, chopped
1/2 lb crabmeat

Steps:

Mix all ingredients and chill.

Nutrition Facts : Calories 165.9, Fat 13.1, SaturatedFat 9, Cholesterol 29.8, Sodium 354.8, Carbohydrate 6.8, Fiber 0.6, Sugar 4.1, Protein 5.9

COCONUT CRAB DIP

Coconut Crab Dip image

This is a great alternative to hot crab dips. Refreshing and addictive. Serve with tortilla or plantain chips.

Provided by epicurean1

Categories < 15 Mins

Time 10m

Yield 2 cups

Number Of Ingredients 6

Ingredients

1/3 cup unsweetened coconut milk
3 scallions, roughly chopped
1/2 cup fresh parsley
1/2 cup mayonnaise
3 tablespoons fresh lime juice
1 lb lump crabmeat or 1 lb imitation krab meat

Steps:

In a blender or food processor, combine coconut milk, scallions, mayo, lime juice, and parsley.
Blend well.
Add crab or krab and pulse until combined.

Nutrition Facts : Calories 570.5, Fat 30.6, SaturatedFat 10.4, Cholesterol 187.4, Sodium 1291.3, Carbohydrate 21.7, Fiber 1.2, Sugar 4.8, Protein 52.8

CURRIED CRAB DIP

Curried Crab Dip image

With curry powder and currants, this isn't your run-of-the-mill crab and cheese dip. Serve hot or warm with water crackers, Melba toast, etc.

Provided by TerryWilson

Categories Seafood Shellfish Crab

Time 1h10m

Yield 12

Number Of Ingredients 10

Ingredients

nonstick cooking spray
½ cup dried currants
½ cup boiling water, or as needed
2 (8 ounce) packages cream cheese, softened
⅓ cup coconut milk
⅓ cup minced green onions
⅓ cup minced red bell pepper
2 tablespoons curry powder
2 tablespoons mayonnaise
1 pound lump crabmeat, picked over

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Grease a casserole dish with nonstick spray.
Place currants in a bowl. Add boiling water until just barely covered. Let stand for 15 minutes.
Drain currants, and reserve the liquid.
Combine cream cheese, coconut milk, green onions, bell pepper, curry powder, and mayonnaise; beat until smooth and creamy. Mix in crabmeat, currants, and reserved liquid. Transfer to the prepared casserole dish.
Bake in the preheated oven for 25 to 30 minutes.

Nutrition Facts : Calories 219.2 calories, Carbohydrate 6.8 g, Cholesterol 75.6 mg, Fat 16.8 g, Fiber 1 g, Protein 11.2 g, SaturatedFat 9.8 g, Sodium 252.3 mg, Sugar 4.4 g