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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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Great with baked veggie chips!!!! This recipe comes from Chef Allen's in Aventura, FL. The suggested wine is a Pinot Grigio. Ingredients:
1/3 cup coconut milk |
2 tablespoons cream cheese, softened |
1/2 cup mayonnaise |
2 tablespoons fresh lime juice |
1 teaspoon jalapeno, diced |
3 small scallions, chopped |
2 tablespoons cilantro, chopped |
1 lb lump crabmeat or 1 lb stone crabmeat |
1/2 teaspoon kosher salt |
1/4 teaspoon cayenne pepper |
1 tablespoon of toasted coconut |
Directions:
1. Start by preparing the mixture using a blender or food processor.
2. Blend coconut milk, cream cheese, mayonnaise, lime juice, diced jalapeno, scallions and cilantro.
3. Next, place the crab meat in a bowl and season it with salt, cayenne pepper and toasted coconut.
4. Then fold in the mixture little by little.
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