Recipes
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Crab-Coconut Cocktail |
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| Category: | Appetizer |
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| Chef: | Bobby Flay |
| Cusine: | Seafood |
| Description: | 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. |
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