1

Sweet Onion-and-Coconut Crab Dip

Total Time
10 min
Prep
10 min
Cook
0 min
Serves
8
Difficulty
Easy
Replace the coconut with 1⁄4 cup finely diced red or yellow bell pepper.
Ingredients

lump crabmeat

12 oz, picked over (or two 6-ounce cans)

uncooked celery

2 rib(s), medium, finely chopped

uncooked onion(s)

½ small, grated

shredded coconut meat

¼ cup(s), unsweetend variety

fat free mayonnaise

3 Tbsp

fresh lime juice

2 Tbsp

Worcestershire sauce

1 tsp

cayenne pepper

tsp

Instructions

  1. 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.

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