(Courtesy of W.W. Norton, "In A Nutshell"). Prep time: 20 minutes plus 2 hours to chill. Makes 3 cups.

½ pound cream cheese (room temperature), softened and cut into 6 pieces

¼ cup unsweetened coconut milk

2 tablespoons freshly chopped chives

1 tablespoon freshly chopped mint

1 pound fresh lump crabmeat

¾ cup (2 & ¼ ounces) unsweetened coconut flakes, toasted

1 teaspoon kosher salt

½ teaspoon freshly ground black pepper

For serving:

Snow peas, strings removed

Radishes

In the bowl of a food processor, puree the cream cheese, coconut milk, chives and mint until smooth, about 1 minute. Stop the processor and scrape down the sides using a rubber spatula once or twice, to ensure even mixing.

Break up the crabmeat in a large bowl, making sure there are no remaining bits of cartilage or shell. It is best to do this with your hands, but try to keep the chunks of crab intact. Mix well with the coconut. Gently stir in the cream cheese-coconut mixture and season with the salt and pepper.

Chill the dip until firm, at least 2 hours or up to 3 days in a well-sealed container.

Ann's Article:

Cooking with Nuts for the Holidays

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