Coconut-Crab Cocktail
From Bobby Flay and Food & Wine Magazine.
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INGREDIENTS
Nutrition- 1(13 1/2 ounce) unsweetened coconut milk
- 1⁄4cup fresh lime juice
- 2tablespoons habanero sauce
- 1 1⁄2lbs lump crabmeat
- 1⁄4cup cilantro
- 1(7 ounce) bag plantain chips or (7 ounce) bag tortilla chips
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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.
- Transfer crabmeat mixture into shallow bowls and garnish with cilantro.
- Serve the chips on the side.
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