Recipes Coconut-Crab Cocktail 3.0 (4,106) 2 Reviews 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. By Bobby Flay Bobby Flay Instagram Bobby Flay owns and operates Bobby's Burger Palace, Bobby's Burgers, and Amalfi. He debuted on the Food Network in 1994, since starring on Beat Bobby Flay, Boy Meets Grill, Bobby Flay's Barbecue Addiction, and The Flay List. He's known for opening Mesa Grill, which was successful for 22 years in New York City. Food & Wine's Editorial Guidelines Updated on May 2, 2021 Print Rate It Share Share Tweet Pin Email Photo: © Tina Rupp Total Time: 20 mins Yield: 4 to 6 Ingredients 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 Directions 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. Suggested Pairing A Spanish sparkler with a hint of sweetness. Rate it Print