Crab and Coconut Dip with Plantain Chips

Ingredients

• 0.3 cup coconut milk unsweetened canned
• 0.5 cup cilantro leaves fresh chopped
• 1 teaspoon jalapeno fresh chopped
• 3 tablespoons juice of lime fresh to taste
• 1 lb lump crab meat shredded picked over
• 0.5 cup mayonnaise 
• 6 servings fries 
• 3  spring onion chopped

Equipment

• bowl
• whisk
• blender

Directions

1. Blend coconut milk, scallions, jalapeño, and 1/4 cup cilantro in a blender until smooth and pour into a bowl.
2. Whisk in mayonnaise, juice, and remaining 1/4 cup cilantro until just combined. Stir in crab and salt to taste and serve spooned on plantain chips.
3. Dip can be made 6 hours ahead and chilled, covered. Stir before serving.