GT tableware

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller and you could save, plus you’ll receive a Smith and Co candle and diffuser set, valued at over $64.

Gourmet on your iPad

Subscribe to 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
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Twenty
things to do this autumn

Whether it's foraging for wild mushrooms in a picturesque Victorian forest or watching a film by moonlight in Darwin, we've got you covered with 20 exciting autumn experiences from around Australia.

Read More
Gourmet TV

Check out our YouTube channel 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...

Fuss-free summer recipes

recipes

Rigatoni with mushrooms pecorino and herb crumbs

Fast autumn recipes

recipes

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

Fast summer recipes

recipes

Sparkling cherry crush

Fast seafood recipes

recipes

Bullshot

Fast seafood recipes

recipes

Tequila and sangrita

Spirulina Rush

recipes

Whale Watcher smoothie

conversion tool

 
get the latest news

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

×