1. Blend coconut milk, scallions, jalapeño, and 1/4 cup cilantro in a blender until smooth and pour into a bowl.
2. Whisk in mayonnaise, juice, and remaining 1/4 cup cilantro until just combined. 3. Stir in shrimp and crab.
Cooks' note: Dip can be made 6 hours ahead and chilled, covered. Stir before serving.
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