Sweet onion and coconut crab dip

Total Time
10 min
10 min
0 min
It might be obvious that this recipe for sweet onion and coconut crab dip makes an amazing summer party appetizer. But you might not have realized that it's also essentially a crab salad, so it fits perfectly on a sandwich or atop fresh lettuce and makes a filling lunch! Even if you're not a fan of coconut, you can still enjoy this recipe by replacing the coconut with 1⁄4 cup of finely diced red or yellow bell pepper instead. This swap creates an entirely new dish with the same delicious foundation and similar texture. Did we mention that it only takes 10 minutes to make enough for 8 servings?


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



  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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