CRAB-COCONUT COCKTAIL

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Crab-Coconut Cocktail image

Provided by Bobby Flay

Categories     appetizer

Time 35m

Yield 6 servings

Number Of Ingredients 11

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.

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