Chef Allen's Coconut Crab Dip & Baked Latin Veggie Chip

Chef Allen's Coconut Crab Dip & Baked Latin Veggie Chip
Simon Hare

This light and zesty crab dip is a favorite among Chef Allen's clientele, and when scooped up with fresh, crisp chips of yuca, boniato, potato and green plantain...well, let's just say you'll wonder why you wasted all those years with potato chips and onion dip.

Ingredients/Directions (Dip)

1/3˜ cup  coconut milk

2 Tbsp  cream cheese, softened

3    small scallions, chopped

1 tsp.   fresh jalapeno, diced

2 Tbsp  cilantro, chopped

1⁄2 cup   mayonnaise

1 Tbsp  fresh lime juice

1 lb.   lump crab meat or stone crab meat

1⁄2 tsp.   Kosher salt

1⁄4 tsp.   cayenne

1 Tbsp  toasted coconut

Using a small food processor blend the coconut milk, cream cheese,

scallions, jalapeno, 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 with salt and cayenne.  Pour

into a bowl and top with toasted coconut and serve with baked veggie

chips (recipe below).   

Ingredients/Directions (Veggie Chips)

1 large  yuca, peeled

1 large  green plantain, peeled

1 large  boniato, peeled

1 large  Idaho potato

4 Tbsp  olive oil

1 tsp.   sea salt

Using a small hand held mandoline, thinly slice each of the vegetables

into coins, cutting each vegetable separately. Brush both sides with

olive oil and place on a flat cookie sheet.  When the pan is filled

with vegetable chips, place another pan on top - sandwiching the

vegetables between the pans.  Preheat the oven to 350 degrees and place

the pans in the oven.  Bake for about 10-12 minutes. Lift the top off

and check to see if the chips are golden brown and crispy.  Either bake

for another few minutes or remove from oven.  Let them cool and use a

spatula to remove them from the pan. Season with sea salt before

serving.


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