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

INGREDIENTS

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

DIRECTIONS

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.