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.
Amazing Seafood Recipes
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 It
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.
Using a slotted spoon, transfer the crabmeat to shallow bowls and garnish with the cilantro. Serve the chips on the side.
A Spanish sparkler with a hint of sweetness.
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Review Body: Whoever gave this 3 stars must be using frozen, fake, or canned coconut. 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.