Crab-Coconut Cocktail

Total Time:
35 min
Prep:
20 min
Inactive:
15 min

Yield:
6 servings
Level:
Easy

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
Directions
  • 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.

  • Photograph by Mark Peterson


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