Coconut Crab Dip Recipes

COCONUT CRAB DIP

Coconut Crab Dip image

This is a great alternative to hot crab dips. Refreshing and addictive. Serve with tortilla or plantain chips.

Provided by epicurean1

Categories < 15 Mins

Time 10m

Yield 2 cups

Number Of Ingredients 6

Ingredients

1/3 cup unsweetened coconut milk
3 scallions, roughly chopped
1/2 cup fresh parsley
1/2 cup mayonnaise
3 tablespoons fresh lime juice
1 lb lump crabmeat or 1 lb imitation krab meat

Steps:

In a blender or food processor, combine coconut milk, scallions, mayo, lime juice, and parsley.
Blend well.
Add crab or krab and pulse until combined.

Nutrition Facts : Calories 570.5, Fat 30.6, SaturatedFat 10.4, Cholesterol 187.4, Sodium 1291.3, Carbohydrate 21.7, Fiber 1.2, Sugar 4.8, Protein 52.8

CREAMY COCONUT DIP

Creamy Coconut Dip image

Hunt down a can of cream of coconut to make this luscious Creamy Coconut Dip! The other two ingredients in this coconut dip are a cinch to find.

Provided by My Food and Family

Categories Recipes

Time 3h10m

Yield 48 servings, 2 Tbsp. each

Number Of Ingredients 3

Ingredients

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 can (15 oz.) cream of coconut
1 tub (16 oz.) COOL WHIP Whipped Topping, thawed

Steps:

Mix cream cheese and cream of coconut in large bowl with whisk until blended.
Stir in COOL WHIP.
Refrigerate several hours or until chilled.

Nutrition Facts : Calories 70, Fat 5 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 5 mg, Sodium 25 mg, Carbohydrate 7 g, Fiber 0 g, Sugar 6 g, Protein 0 g

COCONUT CRAB DIP

Coconut Crab Dip image

Great with baked veggie chips!!!! This recipe comes from Chef Allen's in Aventura, FL. The suggested wine is a Pinot Grigio.

Provided by Ambervim

Categories < 15 Mins

Time 10m

Yield 4 serving(s)

Number Of Ingredients 11

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

Steps:

Start by preparing the mixture using a blender or food processor.
Blend coconut milk, cream cheese, mayonnaise, lime juice, diced jalapeno, scallions and cilantro.
Next, place the crab meat in a bowl and season it with salt, cayenne pepper and toasted coconut.
Then fold in the mixture little by little.

Nutrition Facts : Calories 369.3, Fat 19.1, SaturatedFat 8, Cholesterol 101.7, Sodium 888.9, Carbohydrate 23, Fiber 0.6, Sugar 15.2, Protein 26.5

CURRIED CRAB DIP

Curried Crab Dip image

With curry powder and currants, this isn't your run-of-the-mill crab and cheese dip. Serve hot or warm with water crackers, Melba toast, etc.

Provided by TerryWilson

Categories Seafood Shellfish Crab

Time 1h10m

Yield 12

Number Of Ingredients 10

Ingredients

nonstick cooking spray
½ cup dried currants
½ cup boiling water, or as needed
2 (8 ounce) packages cream cheese, softened
⅓ cup coconut milk
⅓ cup minced green onions
⅓ cup minced red bell pepper
2 tablespoons curry powder
2 tablespoons mayonnaise
1 pound lump crabmeat, picked over

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Grease a casserole dish with nonstick spray.
Place currants in a bowl. Add boiling water until just barely covered. Let stand for 15 minutes.
Drain currants, and reserve the liquid.
Combine cream cheese, coconut milk, green onions, bell pepper, curry powder, and mayonnaise; beat until smooth and creamy. Mix in crabmeat, currants, and reserved liquid. Transfer to the prepared casserole dish.
Bake in the preheated oven for 25 to 30 minutes.

Nutrition Facts : Calories 219.2 calories, Carbohydrate 6.8 g, Cholesterol 75.6 mg, Fat 16.8 g, Fiber 1 g, Protein 11.2 g, SaturatedFat 9.8 g, Sodium 252.3 mg, Sugar 4.4 g

CRAB-COCONUT DIP

Crab-Coconut Dip image

Serve with crackers and/or chips. This sounds interesting but I haven't tried it yet. It's a no cook dip. From The Clemson Collection, University in South Carolina, 1973. This was submitted by Arline Duvall in 1973.

Provided by Oolala

Categories Crab

Time 5m

Yield 4 cups, 10-12 serving(s)

Number Of Ingredients 7

Ingredients

2 cups sour cream
2 teaspoons curry powder
1 -2 tablespoon onion, minced
1/8 teaspoon black pepper
1/2 teaspoon salt
1 cup shredded coconut, chopped
1/2 lb crabmeat

Steps:

Mix all ingredients and chill.

Nutrition Facts : Calories 165.9, Fat 13.1, SaturatedFat 9, Cholesterol 29.8, Sodium 354.8, Carbohydrate 6.8, Fiber 0.6, Sugar 4.1, Protein 5.9

COCONUT FRUIT DIP

Coconut Fruit Dip image

From Lakeville, Massachusetts, Nancy Tanguay shares this fruit dip that has a fun pineapple and coconut flavor. "I usually serve it with melon slices, strawberries and grapes, but you could use whatever fruit you have on hand. It's a big hit whenever I make it."

Provided by Taste of Home

Categories Appetizers

Time 10m

Yield 2 cups.

Number Of Ingredients 6

Ingredients

1 can (8 ounces) crushed unsweetened pineapple, undrained
3/4 cup fat-free milk
1/2 cup fat-free sour cream
3/4 teaspoon coconut extract
1 package (3.4 ounces) instant vanilla pudding mix
Fresh pineapple, grapes and strawberries or other fruit

Steps:

In a blender, combine the first five ingredients; cover and process for 1 minute or until smooth. Serve with fruit. Store in the refrigerator.

Nutrition Facts : Calories 40 calories, Fat 0 fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 58mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges

CRAB AND COCONUT DIP WITH PLANTAIN CHIPS

Crab and Coconut Dip with Plantain Chips image

Categories Coconut Crab Spring Plantain Jalapeño Cilantro Gourmet

Yield Serves 6

Number Of Ingredients 8

Ingredients

1/3 cup well-stirred unsweetened canned coconut milk
3 scallions, chopped
1 teaspoon chopped fresh jalapeño chile, including seeds
1/2 cup chopped fresh cilantro
1/2 cup mayonnaise
3 tablespoons fresh lime juice, or to taste
1 lb jumbo lump crab meat, picked over and coarsely shredded
Accompaniment: plantain chips

Steps:

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.

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