Best Coconut Crab Cocktail Recipes

CRAB-COCONUT COCKTAIL

Crab-Coconut Cocktail image

Provided by Bobby Flay

Time 35m

Yield 6 servings

Number Of Ingredients 11

Ingredients

1/2 cup unsweetened coconut milk
1/2 to 1 tablespoon Mesa Grill Habanero
Mango Hot Sauce (bobbyflay.com)
Juice of 1/2 to 1 lime
2 teaspoons honey
Kosher salt and freshly ground pepper
1 tablespoon chopped fresh cilantro
1/2 pound lump crabmeat, picked over
3 tablespoons finely diced mango
2 tablespoons thinly sliced endive
2 tablespoons thinly sliced radicchio

Steps:

Whisk the coconut milk, hot sauce, lime juice and honey in a bowl and season with salt and pepper. Cover and let sit at room temperature, about 15 minutes.
Gently fold in the cilantro, crabmeat, mango, endive and radicchio. Serve in shot glasses, if desired.

COCONUT-CRAB COCKTAIL

Coconut-Crab Cocktail image

Make and share this Coconut-Crab Cocktail recipe from Food.com.

Provided by Bippie

Categories Crab

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

1 (13 1/2 ounce) unsweetened coconut milk
1/4 cup fresh lime juice
2 tablespoons habanero sauce
kosher salt
fresh ground black pepper
1 1/2 lbs lump crabmeat
1/4 cup cilantro
1 (7 ounce) bag plantain chips or 1 (7 ounce) bag tortilla chips

Steps:

In a bowl, whisk the coconut milk, lime juice and hot sauce and season with salt and pepper.
Gently fold in the crabmeat.
Let stand for 15 minutes.
Transfer crabmeat mixture into shallow bowls and garnish with cilantro.
Serve the chips on the side.

Nutrition Facts : Calories 387.1, Fat 23.3, SaturatedFat 19.1, Cholesterol 129.1, Sodium 842.2, Carbohydrate 5.8, Fiber 0.1, Sugar 0.4, Protein 40

CRAB-COCONUT COCKTAIL

CRAB-COCONUT COCKTAIL image

Categories Salad Shellfish

Yield 4 servings

Number Of Ingredients 13

Ingredients

1 cup unsweetened coconut milk
3 tablespoons Habanero Hot Sauce, or more if you like it spicier
Juice of 2 limes
2 tablespoons honey
1 teaspoon kosher salt
Â¼ teaspoons freshly ground black pepper
Â¼ cup chopped fresh cilantro
1 pound jumbo lump crab meat, picked over
Â½ ripe mango, peeled, pitted and finely diced
Â½ cup thinly sliced endive leaves
Â½ cup thinly sliced radicchio leaves
1 bag fried plantain chips (found in most grocery stores today or Latin markets) or fried tortilla chips
Fresh cilantro leaves, for garnish

Steps:

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 4 martini glasses and garnish around the perimeter with 3-4 plantain chips and a few fresh cilantro leaves.

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