Coconut Crab Dip
- 1 (8 oz) package cream cheese, softened
- 3 tbsp unsalted butter, softened
- 1 tbsp finely chopped shallot
- 2 tsp minced garlic (4 cloves)
- 1/4 tsp kosher salt
- 1/4 tsp pepper
- 1/8 tsp nutmeg
- 10 oz lump crabmeat (about 1 1/4 cups)
- 3 tbsp cilantro
- 3 tbsp coconut milk
- 2 tbsp dry sherry
- 1 tbsp chutney
- 1 tsp fresh ginger
- 1/8 tsp bottled hot pepper sauce
- Baguette bread
- Toasted Coconut for garnish optional
1. In a food processor or blender, combine cream cheese, butter,
shallot, garlic, salt, pepper, and nutmeg.
Cover and process or blend just until combine. Add the crabmeat,
cilantro, coconut milk, sherry, chutney,
ginger, and the hot sauce. Pulse gently just to combine.
2. Transfer dip to a small bowl. Cover and refrigerate for at least 2
hours or overnight. Garnish with coconut.
Serve with bread.
Makes 2 1/2 cups dip.