Grilled Hearts of Palm and Crab Salad With Mango

Manami's Note:

Recipe courtesy of Bobby Flay - Show: Boy Meets Grill - Episode: Brazillian Grilling. We love this recipe, although we aren't able to eat it as much as we like! Our friends from Key West claim the pickings are slim!!!

• Total Time: 17 mins
• Prep Time: 15 mins
• Cook Time: 2 mins

Ingredients:

Servings: 4

• 28 ounces hearts of palm , drained (2 - 14 oz. cans)
• canola oil or olive oil
• salt
• fresh ground black pepper
• 1 teaspoon kosher salt
• ¼ teaspoon fresh ground black pepper
• 2 cups unsweetened coconut milk
• 3 tablespoons habanero sauce , plus more for drizzling
• 2 limes , juiced
• 2 tablespoons honey
• ¼ cup chopped fresh cilantro leaves , plus more for garnish
• ½ red onion , thinly sliced
• 1 ½ lbs lump crabmeat , picked over
• 1 mango , peeled, pitted, and diced
• 1 cup arugula , washed & dried
• 2 cups mesclun , washed & dried
• chopped cashews (garnish, for sprinkling) or chopped macadamia nuts (garnish, for sprinkling)

Directions:

1. Heat grill to high.
2. Drizzle hearts of palm with oil and season with salt and pepper.
3. Grill for 30 seconds to 1 minute per side until slightly charred and just warmed through.
4. Remove from heat.
5. Whisk together coconut milk, hot sauce, lime juice, honey, 1 teaspoon salt, 1/4 teaspoon pepper, cilantro, and red onion in a medium bowl.
6. Add the crabmeat, mango, grilled hearts of palm, mesclun, arugula and toss until well dressed.
7. Mound onto a serving plate and drizzle with more hot sauce, if desired.
8. Sprinkle with torn cilantro leaves, chopped cashews or chopped Macadamia nuts and serve.