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Coconut-Crab Cocktail
© Tina Rupp

Coconut-Crab Cocktail

  • SERVINGS: 4 to 6
  • FAST

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.

  1. 1 can (13 1/2 ounces) unsweetened coconut milk
  2. 1/4 cup fresh lime juice
  3. 2 tablespoons habanero hot sauce
  4. Kosher salt and freshly ground pepper
  5. 1 1/2 pounds lump crabmeat, picked over
  6. 1/4 cup chopped cilantro
  7. One 7-ounce bag plantain chips or tortilla chips
  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.