Crab and Coconut Dip with Plantain Chips

Name: Crab and Coconut Dip with Plantain Chips
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 79 milliliters well-stirred unsweetened canned coconut milk; 118 milliliters chopped fresh cilantro; 1 teaspoon chopped fresh jalapeño chile, including seeds; 3 Tbsps fresh lime juice, or to taste; 454 grams lump crab meat, picked over and coarsely shredded; 118 milliliters mayonnaise; 6 servings Accompaniment: plantain chips; 3 scallions, chopped

Crab and Coconut Dip with Plantain Chips is a gluten free, dairy free, whole 30, and pescatarian hor d'oeuvre. This recipe serves 6. One serving contains 438 calories, 17g of protein, and 18g of fat. It will be a hit at your The Super Bowl event. Head to the store and pick up accompaniment: plantain chips, scallions, jumbo lump crab meat, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Blend coconut milk, scallions, jalapeño, and 1/4 cup cilantro in a blender until smooth and pour into a bowl.

Ingredients you will need

Coconut Milk

Green Onions

Cilantro

Equipment you will use

Blender

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.

Ingredients you will need

Mayonnaise

Cilantro

Plantain

French Fries

Juice

Crab

Salt

Equipment you will use

Whisk

Dip can be made 6 hours ahead and chilled, covered. Stir before serving.

Ingredients you will need

Dip

Equipment

Blender

Bowl

Whisk

Ingredients

Servings:

79milliliters

well-stirred unsweetened canned coconut milk 118milliliters

chopped fresh cilantro 1teaspoon

chopped fresh jalapeño chile, including seeds 3Tbsps

fresh lime juice, or to taste 454grams

lump crab meat, picked over and coarsely shredded 118milliliters

mayonnaise 6servings

Accompaniment: plantain chips 3

scallions, chopped

Recommended wine: Chardonnay, Muscadet, Riesling

Shellfish can be paired with Chardonnay, Muscadet, and Riesling. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. You could try Xavier Monnot Bourgogne Les Grandes Coutures Chardonnay. Reviewers quite like it with a 4.2 out of 5 star rating and a price of about 30 dollars per bottle.