Ingredients
1/3
cup well-stirred unsweetened canned coconut milk
1
tsp chopped fresh jalapeño chile, including seeds
1/2
cup chopped fresh cilantro
3
tbsp fresh lime juice, or to taste
1
lb jumbo lump crab meat, picked over and coarsely shredded
Accompaniment: plantain chips
Directions
1.
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.
3.
Dip can be made 6 hours ahead and chilled, covered. Stir before serving.
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