Halve the avocados. Remove the flesh, and place it in the blender.
Halve the limes and juice them. Add the juice to the avocado.
Add the spices and the coconut milk.
Finely chop the chile, and add it to the blender.
Rinse the coriander. Place ¾ of the leaves in the blender. Blend.
Season to taste with salt and pepper. Add the crab and mix with a fork. Transfer the dip to a bowl, and garnish with the remaining coriander.
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