Crab-Coconut Cocktail
Miami! That’s where a bite of this lush crab cocktail takes me. The tropical touch of coconut milk and ripe mango enhances the natural sweetness of lump crabmeat. A good dose of lime juice and a healthy dash of habanero hot sauce keep the dish fresh, not cloying. Salty plantain chips—found at most grocery stores or Latin markets—further boost the Latin vibe.
Recipe information
Yield
Serves 4
Ingredients
1 cup canned unsweetened coconut milk
3 tablespoons habanero hot sauce, or more to taste
Juice of 2 limes
2 tablespoons honey
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 pound jumbo lump crabmeat, picked over
1/2 ripe mango, peeled, pitted, and finely diced
1/2 cup thinly sliced Belgian endive
1/2 cup thinly sliced radicchio
1/4 cup chopped fresh cilantro
Preparation
Step 1
Whisk together the coconut milk, hot sauce, lime juice, honey, salt, and pepper in a large bowl, cover, and let sit at room temperature for 15 minutes.
Step 2
Gently fold in the crab, mango, endive, radicchio, and cilantro and stir to combine. Using a slotted spoon, divide the mixture among 4 martini glasses.
Reprinted with permission from Bobby Flay's Bar Americain Cookbook by Bobby Flay with Stephanie Banyas and Sally Jackson, (C) 2011 Clarkson Potter
BOBBY FLAY, a New York Times bestselling author, is the chef-owner of six fine dining restaurants, including Mesa Grill, Bar Americain, and Bobby Flay Steak, and an expanding roster of Bobby's Burger Palaces. He is the host of numerous popular cooking shows on Food Network, from the Emmy-winning Boy Meets Grill and Grill It! with Bobby Flay, to the Iron Chef America series, Throwdown! with Bobby Flay, and Food Network Star. Brunch @ Bobby's debuted on the Cooking Channel in fall 2010 and America's Next Great Restaurant debuted in March 2011 on NBC. This is his eleventh book. His website is BobbyFlay.com.
