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.

Coconut-Crab Cocktail
Photo: © Tina Rupp
Total Time:
20 mins
4 to 6


  • 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


  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.

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