Crab-Coconut Cocktail

April 15, 2014
Lunch, Dinner, Summer, Seafood, Healthy

Pictured: Bar Americain's shellfish cocktail trio, with the crab-coconut cocktail at the front

Serves: 4

1 cup unsweetened coconut milk
3 tablespoons Habanero Hot Sauce, or more if you like it spicier
Juice of 2 limes
2 tablespoons honey
1 teaspoon kosher salt
¼ teaspoons freshly ground black pepper
¼ cup chopped fresh cilantro
1 pound jumbo lump crab meat, picked over
½ ripe mango, peeled, pitted and finely diced
½ cup thinly sliced endive leaves
½ cup thinly sliced radicchio leaves
1 bag fried plantain chips (found in most grocery stores today or Latin markets) or fried tortilla chips
Fresh cilantro leaves, for garnish

1. Whisk together coconut milk, hot sauce, lime juice, honey, salt and pepper in a large bowl, cover and let sit at room temperature for 15 minutes.

2. Gently fold in the crab, mango, endive and radicchio and stir to combine. Using a slotted spoon, divide the mixture among 4 martini glasses and garnish around the perimeter with 3-4 plantain chips and a few fresh cilantro leaves.