Bite with Belkys: Coconut crab dip with baked veggie chips

The Restaurant: Chef Allen's in Aventura
The Chef: Allen Susser
The Dish: Coconut crab dip with baked veggie chips

Ingredients for coconut crab dip:

1/3 cup of coconut milk
2 Tbs. of cream cheese, softened
1/2 cup of mayonnaise
2 Tbs. of fresh lime juice
1 tsp. of jalapeno, diced
3 small scallions, chopped
2 Tbs. of cilantro, chopped
1 lb. of lump crab meat or stone crab meat
1/2 tsp. of kosher salt
1/4 tsp. of cayenne pepper
1 Tbs. of toasted coconut

Method of Preparation:

-Start by preparing the mixture using a blender or food processor. Blend coconut milk, cream cheese, mayonnaise, lime juice, diced jalapeno, scallions and cilantro.

-Next, place the crab meat in a bowl and season it with salt, cayenne pepper and toasted coconut. Then fold in the mixture little by little.

-Lastly, add some more chopped cilantro.

Ingredients for baked veggie chips:

1 large green plantain, peeled
1 large yuca, peeled
1 large sweet potato, peeled
4 Tbs. of olive oil
1 tsp. of sea salt

Method of Preparation:

-Begin by slicing each of the vegetables with a small, handheld mandolin.

-Then, brush both sides of the chips with olive oil and place them on a flat cookie sheet. Cover the veggies with another cookie sheet, and let them bake in a 350 degree oven for about 15 minutes or until golden brown and crispy.

-Season with sea salt before serving.

To Plate the Dish:

Place the dip in a small bowl, add some more toasted coconut over the top and scatter the veggie chips around the plate.

Serving Suggestion: Pinot Grigio

Serves: 4

FOR MORE INFORMATION:

Chef Allen's
19088 NE 29th Avenue
Miami, FL 33180
305-935-2900
www.chefallens.com