Coconut-Crab Cocktail

When FoodNation takes Bobby Flay to San Francisco, he gorges on Dungeness crab. Here he combines morsels of sweet crab with Asian flavors--lush coconut milk, piquant lime juice and aromatic cilantro--then serves it with salty chips.

Slideshow: Amazing Seafood Recipes

  • Total Time:
  • Servings: 4 to 6
KEY: Fast - Column, Cocktail Party, Dinner Party, Holiday Open House, New Year's Eve, American, Asian, Appetizers/starters, Dips & Spreads, Fast, No-Cook

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  • 1 can (13 1/2 ounces) unsweetened coconut milk
  • 1/4 cup fresh lime juice
  • 2 tablespoons habanero hot sauce
  • Kosher salt and freshly ground pepper
  • 1 1/2 pounds lump crabmeat, picked over
  • 1/4 cup chopped cilantro
  • One 7-ounce bag plantain chips or tortilla chips

How to make this recipe

  1. In a bowl, whisk the coconut milk, lime juice and hot sauce and season with salt and pepper. Gently fold in the crabmeat. Let stand for 15 minutes.
  2. Using a slotted spoon, transfer the crabmeat to shallow bowls and garnish with the cilantro. Serve the chips on the side.

Suggested Pairing

A Spanish sparkler with a hint of sweetness.

Contributed By Photo © Tina Rupp Published July 2005

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