First Fiesta Friday Anniversary, Part 1: Coconut Crab Dip with Plantain Chips

first-fiesta-friday-anniversary-part-12

Let's raise a glass to Fiesta Friday!  Happy First Anniversary!

Let’s raise a glass to Fiesta Friday! Happy First Anniversary!

Welcome, come on in! No, don’t worry about taking your shoes off. I’ll grab your coat and you can put your plate over there. Oh, your friend is on her way? No worries we have lots of room – this extravaganza is open to everyone!

I am bursting! I am soooo excited that Hilda, (Along the Grapevine), and I are co-hosting the Biggest Block Party ever, in the history of virtual block parties. Yes, Fiesta Friday is one year old and our host, Angie of The Novice Gardener has decided that we are going to celebrate this momentous event in a very BIG way! For the next two weeks we are going to party non-stop! We will be sipping and sampling, and mixing and mingling till we fall over! And, everyone, yes everyone, is invited! Please bring a friend! Heck, bring all your friends for that matter – the more the merrier!

Just a couple of things before we get started: this week is our Happy Hour. We are focusing on appies, hors d’oeuvres, and cocktails: dishes to whet our appetite for next week when we will bring our very special mains, sides and desserts. If you have never visited a Fiesta Friday before, here are a few guidelines.

To join the party, all you have to do is click on the link below. And remember to mix and mingle by visiting other bloggers’ sites and interacting with them by leaving a few likes and comments; because, hey, what’s a party without talking to your friends?

fiesta-friday-badge-button-click-to-join1

Coconut Crab Dip with Plantain Chips

Coconut Crab Dip with Plantain Chips

I have decided to bring a very special dip to celebrate Fiesta Friday’s first anniversary. I have been ogling it for awhile now, just waiting for a special occasion to make it. I thought it would be perfect for this kind of a celebration.  I have adapted this recipe from the Winter 2014 issue of Taste Magazine.  At first I was a bit intimidated by the plantain chips, but they were super easy to make. Just make sure that your plantains are quite green so that you can slice them easily with your vegetable peeler.  The dip itself is really flexible too.  If you like it hotter, just add more samba olek.  The next time I make this, I will add more mango to the dip itself because mango and crab just taste so awesome together.  I really hope you enjoy it, and Happy Fiesta Friday to all of you!

This is my idea of food for a celebration!

This is my idea of food for a celebration!

Coconut Crab Dip with Plantain Chips

 Ingredients:

 Dip:

¼ cup + 1 tablespoon unsweetened shredded coconut

¼ cup chopped green onion

¼ cup mayonnaise

½ cup coconut milk

½ teaspoon sambal olek

2 tablespoons lime juice

½ teaspoon salt

¼ cup chopped cilantro

½ pound crabmeat, coarsely shredded

3 tablespoons diced mango for garnish

1 – 2 chopped Thai red chilis for garnish

Plantain Chips:

1 ½ teaspoons fine sea salt

¼ teaspoon chili powder

4 green plantains, about 1 ½ pounds

vegetable oil for frying

Method:

Place 1 tablespoon of coconut in a small skillet and toast lightly over medium heat. Set aside.

In a medium bowl, combine the ¼ cup coconut, green onion, mayonnaise, coconut milk, sambal olek, lime juice, and cilantro.

Gently fold in the crab meat and season with the salt.

Place in a serving dish and garnish with the toasted coconut, diced mango, and Thai chilis. Serve with plantain chips.

Plantain Chips:

In a small bowl, stir together salt and chili powder.

Line a baking sheet with paper towels.

Peel plantains and slice into long ribbons with a vegetable peeler.

Heat oil in a deep skillet or deep fryer. Test for the proper temperature by placing a small piece of plantain in the oil. When it begins to sizzle, the temperature is correct. Fry the plantain slices 4 at a time, turning frequently, until golden. Transfer to the lined baking sheet and season with a generous sprinkle of the salt mixture.

The chips can be made up to 2 days ahead and kept in an airtight container at room temperature.

You can make this even more special by adding more mango to the dip! Yum!

You can make this even more special by adding more mango to the dip! Yum!

79 Responses to “First Fiesta Friday Anniversary, Part 1: Coconut Crab Dip with Plantain Chips”

  1. Nancy

    VERY special dip indeed, Julianna! The flavors sound spectacular…and those plantain chips are genius! You’ve certainly provided a delicious appetizer to get this party rolling along. 🙂 THANK YOU for taking on co-hosting duties for this very special Fiesta Friday!

    Reply
    • chefjulianna

      Oh thanks Nancy! So glad you like my appie and the chips! I’m so happy to co-host! Who wouldn’t be? Surrounded by such nice fellow bloggers and mountains of amazing food and drink? Can you believe we have been doing this for 52 weeks? Happy FF, Nancy! 🙂

      Reply
  2. Jhuls

    Wow! This looks amazing, Chef Juliana. I better take my plate now. 😀 Thanks for co-hosting again. Have fun. As for myself, I’m gonna go and chat with everyone else. Happy FF! ❤

    Reply
    • chefjulianna

      Haha! You had better load that plate up high, Jhuls! This party goes on for 2 weeks and there are a lot of guests to talk to! Happy FF to you, my friend! ❤

      Reply
    • chefjulianna

      We did indeed, Elaine! So glad that you love the chips! I was really happy the way that they turned out. I don’t do a lot of frying, so I was a bit nervous, but they were a big hit in my house and I will make them again for sure! 😀

      Reply
    • chefjulianna

      LOL! Don’t you just love autocorrect? It takes spelling and writing to wild and crazy places! :/ So glad that you like my “carb” dip and pics! 😉

      Reply
  3. simplyvegetarian777

    This is so delectable chef! Being a vegetarian, I would definitely recreate it at my next party and bring a veg version out :). Awesome! Thanks for co hosting this big block buster party.

    Reply
    • chefjulianna

      You are so creative, Sonal! I know you would come up with an awesome veggie version. My pleasure to co-host this lovely gang of food lovers! 😀

      Reply
  4. Hilda

    I see you’ve already made a trip to the bar and had a glass of bubbly. It’s great to be co-hosting with you again. The party is off to a great start and the drinks and appetizers just keep coming. Love the way you have used plantain chips and paired them with this tropical flavoured crab dip. Hope you have a lovely weekend and a blast at the party.

    Reply
    • chefjulianna

      Hey Hilda! Well several days later, I am still at the bar…kidding! But yes, the party has gone so well! It will be so hard to select features, don’t you think? Thanks again for being my co-hosting buddy! 🙂

      Reply
  5. Loretta

    Wonderful coconut crab dip Julianna, it does look so delicious! What a brilliant idea with the plaintain chips too, wow! peeling it with a vegetable peeler. Super! Thanks for taking on the co-hosting duties for this week, I’m sure you were partied out at the end of the day 🙂

    Reply
    • chefjulianna

      Glad you like this, Loretta! Yes, when I have made the chips in the past, I just sliced them; but the ribbons work really well and are much more fun to dip and eat. My pleasure to co-host! 🙂

      Reply
  6. Lily

    You had me at crab dip, absolutely love the plantain chips with it, thank you for bringing this to the party:)

    Reply
    • chefjulianna

      Hey Linda! Well I wouldn’t have missed this opportunity! So much great food and drink and soooo many nice blogger friends. Happy FF to you!

      Reply
  7. Michelle @ Giraffes Can Bake

    Ooh this all looks so good! I love plantain but I wouldn’t know where to start cooking them for myself, I’m gonna have to try this!
    Thank you for co hosting this extra special party, I can imagine you’re having a blast though!

    Reply
    • chefjulianna

      Hey Michelle! You make much more complicated things than these chips! Trust me….you can make them for sure! The key is the heat of the oil. Too cold and the chips are soggy…too hot and they are burned. Go for it! 😉

      Reply
  8. varinaj

    I cannot believe this is a real thing, that you made it, and that now, someday, I will too. Looks ridiculously good.

    Reply
    • chefjulianna

      Oh, that is very interesting. I assumed that they would be easy to find in Australia. You have more access to tropical – like fruits… You never know, you may be able to find them in markets with lots of imported good….good luck!

      Reply
  9. Butter, Basil and Breadcrumbs

    This looks outstanding, Julianna.. Youve outdone yourself with this gorgeous dip! Im loving the exoticness (is that a word? It is now!) of all those delicious flavors.. And plantains! I do admit, I have never even tried a plantain! I think it is time to try! ❤️

    Reply
    • chefjulianna

      Yes, Prudy! It is time to try the exoticness of plantains! 😀 Let me know the outcome! Happy FF to you! Can you believe we are one year old already??

      Reply
  10. cookingwithauntjuju.com

    There are lots of yummy ingredients in your dip – just love crab – interesting with coconut too! The plaintains are something new for me but what fun to make and serve. Thanks for co-hosting this week and coming up with a great appetizer to serve all of the party goers at FF #52 🙂

    Reply
    • chefjulianna

      Hey Judi! I’m so glad that you find my dip to be interesting. I do feel honoured to be co-hosting this big event with Hilda. It feels so nice to be here with all of the friends we have made over the last year, doesn’t it? Kind of like coming home… Happy FF to you! 😀

      Reply
    • chefjulianna

      Oh that is something I meant to mention in the recipe, Margy. Thanks so much for asking that. I used canned because that’s what was readily available. It tasted really good, but it would be divine with fresh crab.

      Happy FF to you! 😀

      Reply
    • chefjulianna

      Thos chips are a big hit! Really glad that you like them. Always happy to co-host. You guys are all so nice….and really good cooks! Who wouldn’t want to be here co-hosting??

      Reply
  11. spiceinthecity

    OMG Juliana, that crab dip is the bomb!! I love seafood and you have added all my favorite, spicy, coconutty flavors there!! And plantain chips too! Talk about getting the party started! Woohoo!!

    Reply
    • chefjulianna

      Well, thanks, Naina! If you love seafood, this would be good with shrimp and scallops too! I’m so glad that you made it to the party too! So happy we can all get together and celebrate our first year together! 😀

      Reply
  12. petra08

    Now this is a dip! Keep me away or I might get a bit greedy and empty the bowl. It looks so delicious and just reading the ingredients made me smile. A brilliant mix of flavours and then the crab! 🙂 Yum!

    Reply
    • chefjulianna

      No worries, Petra! For you, I will make another bowl! Its’s super fast to put together and I’m never worried to make doubles for my good blogging buddies! Hope you are enjoying the festivities 🙂

      Reply
      • petra08

        🙂 I will give it a go, gorgeous flavours!
        It is a lovely party, so may great bloggers and what an incredible spread! 🙂

  13. Fae's Twist & Tango

    What an interesting dip! …and that is an understatement! Today, I saw plantain chips package at an Arabian market and was wondering how to apply it. And, voilà, a perfect combination right here.

    Reply
    • chefjulianna

      Now that is serendipity at its finest! Plantain chips are great with dips! So happy to see you at the party, Fae! I hope you are enjoying the array of dishes! Quite incredible, isn’t it?

      Reply
  14. Giramuk's Kitchen

    I can’t tell you how much I love Plaintain chips! My grandmother used to make them, but I’ve never made them myself… Now I have to find some and make them! I love the flavours of the crab dip too! So many amazing and delicious flavours!

    Reply
  15. milkandbun

    Oh, that absolutely beautiful drink and tasty dip! Awesome stuff for the party, Julianna! Never tried such chips, I think I should try it, thanks for the idea! 🙂

    Reply
  16. Prash@YummilyYours

    Hey Julianna! My first time here. Hopping over from a friend’s blog. You have a great collection if recipes here. Right now, the plantain chips are making me hungry and I just had dinner! 😀

    Reply
    • chefjulianna

      Welcome Prash! So nice that you decided to join us! Really glad that you like my collection of recipes and that the plantain chips are calling out to you. That’s a good sign if you have just eaten! Why don’t you join us at Fiesta Fridays by posting a recipe next week? The instructions are all in this post. We all love new-comers. Hope to see you soon! 😀

      Reply
  17. Selma's Table

    I love all the flavours in this – absolutely delicious with the crab and what a great idea with the plantain chips too. I can’t believe that I missed this post last week – a belated thank you for doing such a super job co-hosting with Hilda x

    Reply
    • chefjulianna

      No worries about that, Selma! The table was pretty full! My pleasure to co-host this lovely party! See you on Friday for round two! Really looking forward to that! 😀

      Reply
  18. Pang @circahappy

    I can’t believe FF is celebrating the 1st anniversary already; I need to join the party sometimes soon 🙂

    Anyway, I LOVE LOVE LOVE this dish of yours. I love that plantain chips & the dip. It looks like something I could eat everyday; it looks so awesome!!!!

    Thank you so much for sharing, Julianna. Say hi to wonderful people at the party for me. 🙂

    Reply
  19. chefjulianna

    Please, please, please come and join us Pang! We would really love to have your company at FF!! Thanks so much for the lovely comment about my dip! Hope to see you soon at Fiesta Friday! 🙂

    Reply
  20. Oana | Adore Foods

    I love plantain chips! I cannot wait to try your delicious recipe, as I just bought some plantains this morning!! Coconut crab dip sounds heavenly. Thanks for sharing it! Hope you’ll have a fabulous week!

    Reply

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