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Crab-Coconut Cocktail

Category: Appetizer
Chef: Bobby Flay
Cusine: Seafood

Recipes from Bobby Flay's Bar Americain.

Number of Servings: 4
Ingredients: 1 cup unsweetened coconut milk 3 T. habañero hot sauce, more if you like it spicier Juice of 2 limes 2 T. honey 1 tsp. kosher salt
¼ tsp. freshly ground black pepper
¼ cup chopped fresh cilantro
1 lb. jumbo lump crab meat, picked over
½ ripe mango, peeled, pitted and finely diced
½ cup thinly sliced endive leaves
½ cup thinly sliced radicchio leaves
1 bag fried plantain chips or fried tortilla chips
Fresh cilantro leaves, for garnish
Preparation - Directions:

1. Whisk together coconut milk, hot sauce, lime juice, honey, salt and pepper in a large bowl, cover and let sit at room temperature for 15 minutes.

2. Gently fold in the crab, mango, endive and radicchio and stir to combine. Using a slotted spoon, divide the mixture among four martini glasses and garnish with a Belgian endive leaf or 3-4 plantain chips and a few fresh cilantro leaves.

Crab-Coconut Cocktail

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