Gourmet Fast app

Get our Gourmet Fast app and you can download 140 recipes for your iPhone.

Subscribe to Gourmet

Subscribe or renew this month for 12 issues and receive a Satara salad bowl and server. Offer ends 23 November.

Gourmet on your iPad

Download the latest issue of Gourmet Traveller for your iPad.

Crab, coconut and mint dip with cassava crackers


You'll need

For frying: vegetable oil 250 gm cassava crackers (see note) 140 ml coconut cream 1 red jalapeño chilli, seeded and chopped ½ cup thinly sliced mint 2 tsp caster sugar ¼ cup mayonnaise ½ lime, juiced (or to taste) 500 gm cooked crabmeat, picked over ½ fresh coconut, flesh shredded with a citrus zester

Method

  • 01
  • Fill a deep-fryer or large heavy-based saucepan two-thirds full with vegetable oil and heat, then deep-fry cassava crackers, in batches, for 30 seconds or until puffed and crisp. Drain on absorbent paper.
  • 02
  • Process coconut cream, chilli, half the mint and sugar in a food processor until a purée forms. Transfer purée to a bowl, then whisk in mayonnaise, lime juice and remaining mint until just combined. Gently fold through remaining ingredients, season to taste with sea salt and freshly ground black pepper and stir to combine. Serve crab, coconut and mint dip with cassava crackers passed separately. Best served on day of making.

Note Cassava crackers are made from pounded cassava and sago flour flavoured with chilli, leeks and paprika, and are available from Pacific Island food stores. If unavailable, substitute prawn crackers or pappadams.


At A Glance

  • Serves 6 people
Win
a double pass to So Frenchy, So Chic!

Win five double passes to So Frenchy, So Chic in Melbourne and Sydney, plus a cheese plate for every winner to enjoy on the day.

Read More
Win
a wine pack from Howard Vineyard!

We have two Howard Vineyard Winemaker's Dozen packs to give away to two lucky winners. Get in quick!

Enter now
Gourmet TV

Check out our video section for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 6 people

Drink Suggestion

2005 Montana Sauvignon Blanc.

You might also like...

Fast summer recipes

recipes

Grilled squid (Pla meuk yang)

Fuss-free summer recipes

recipes

Baked swordfish with fennel, lemons and capers (Pesce spada al forno)

Fast autumn recipes

recipes

Pan-fried John Dory agrodolce with endive and goat’s cheese

Fast seafood

recipes

Sweet and sour tuna (Tonno agrodolce)

Fast seafood

recipes

Sparkling cherry crush

Bullshot

recipes

Tequila and sangrita

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.