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?
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!
Coconut Crab Dip with Plantain Chips
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
1 ½ teaspoons fine sea salt
¼ teaspoon chili powder
4 green plantains, about 1 ½ pounds
vegetable oil for frying
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.
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.