Crab-Coconut Cocktail
- Level: Easy
- Yield: 6 servings
- Total: 35 min
- Prep: 20 min
- Inactive: 15 min
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.