A Spanish sparkler with a hint of sweetness.
So good! Coconut milk and crab is an inspired pairing. This is an easy and spicy recipe that is also good for a hot day. I've already made it twice. Once with crab and plantain chips, and then with frozen and thawed langoustine from Trader Joe's and tortilla chips. Bravo!Read More
Whoever gave this 3 stars must be using frozen, fake, or canned crab. I made it with fresh Dungeness crab and El Yucateo Habanero sauce and it was a lovely spicy dish. Will definitely make it again as an appetizer when hosting...but we eat a lot of freakin' crab from November until June around here.Read More