CRAB-COCONUT COCKTAIL

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CRAB-COCONUT COCKTAIL image

Categories     Salad     Shellfish

Yield 4 servings

Number Of Ingredients 13

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
¼ teaspoons freshly ground black pepper
¼ cup chopped fresh cilantro
1 pound 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 (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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