Crab-Coconut Cocktail

Name: Crab-Coconut Cocktail
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

December 14, 2011

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 notes

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