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Coconut Crab Dip

This dip can be served with crisp plantain chips dusted with lime zest, salt and cayenne.


Makes 4 Servings

  • 1/3 Cup Coconut Milk
  • 2 Tablespoons Cream Cheese
  • 3 Small Scallions, chopped
  • 1 Teaspoon Jalapeño, diced
  • 2 Tablespoons Lime Juice, freshly squeezed
  • 6 Tablespoons Cilantro, chopped
  • 1/2 Cup Mayonnaise
  • 1 Pound Lump Crab Meat or Stone Crab Meat
  • 1/2 Teaspoon Kosher salt
  • 1/4 Teaspoon Cayenne
  • 1 Tablespoon Toasted coconut


Using a small food processor blend the coconut milk, cream cheese, scallions,
jalapeño, lime juice and half of the cilantro until smooth.
Pour into a small bowl, mixing with mayo and remaining cilantro until just combined.
Stir in crab and season to taste with salt and cayenne.
Pour into a bowl and top with toasted coconut.