Recipe courtesy of Bobby Flay
Total:
17 min
Active:
15 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

Directions

Heat grill to high. Drizzle hearts of palm with oil and season with salt and pepper. Grill for 30 seconds to 1 minute per side until slightly charred and just warmed through. Remove from heat.

Whisk together coconut milk, hot sauce, lime juice, honey, 1 teaspoon salt, 1/4 teaspoon pepper, cilantro, and red onion in a medium bowl. Add the crabmeat, mango, grilled hearts of palm, and mesclun, and toss until well dressed. Mound onto a serving plate and drizzle with more hot sauce, if desired. Sprinkle with torn cilantro leaves and serve.

IDEAS YOU'LL LOVE

Mesa Grill Potato Salad

Recipe courtesy of Bobby Flay

Avocado and Grilled Corn Salad with Green Goddess Dressing

Recipe courtesy of Food Network

Back Nine (Spiked Arnold Palmer)

Recipe courtesy of Nancy Fuller

Roasted Shrimp Salad

Recipe courtesy of Ina Garten

Asian Noodle Salad

Recipe courtesy of Ree Drummond

Creamy Cucumber Salad

Recipe courtesy of Ina Garten

Jicama Black Bean Salad

Recipe courtesy of Guy Fieri

Summer Chicken Salad

Recipe courtesy of Ree Drummond

Crab Quiche

Recipe courtesy of Susan Mason

Trending Videos 6 Videos

Get the recipe

Crab Cupcakes 00:50

Make a splash with these too-cute cupcakes that are a cinch to assemble.

Similar Topics:

Browse Reviews By Keyword

          On TV

          Get Cooking