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.
