Sweet Onion-and-Coconut Crab Dip
- Total Time
Replace the coconut with 1⁄4 cup finely diced red or yellow bell pepper.
lump crabmeat12 oz, picked over (or two 6-ounce cans)
uncooked celery2 rib(s), medium, finely chopped
uncooked onion(s)½ small, grated
shredded coconut meat¼ cup(s), unsweetend variety
fat free mayonnaise3 Tbsp
fresh lime juice2 Tbsp
Worcestershire sauce1 tsp
cayenne pepper⅛ tsp
- Combine all the ingredients in a 2-cup serving bowl; cover and refrigerate at least 1 hour before serving. The dip will keep in the refrigerator, covered, up to 1 day. Serve with vegetable dippers of choice. Yields 1/4 cup per serving.