Sweet onion and coconut crab dip
2
Points®
Total time: 10 min • Prep: 10 min • Cook: 0 min • Serves: 8 • Difficulty: Easy
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?
Ingredients
Lump crabmeat
12 oz
Celery
2 rib(s), medium
Uncooked onion(s)
0.5 small
Unsweetened shredded coconut
0.25 cup(s)
Fat free mayonnaise
3 Tbsp
Fresh lime juice
2 Tbsp
Worcestershire sauce
1 tsp
Cayenne pepper
0.125 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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