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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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From Bobby Flay and Food & Wine Magazine. Ingredients:
1 (13 1/2 ounce) unsweetened coconut milk |
1/4 cup fresh lime juice |
2 tablespoons habanero sauce |
kosher salt |
fresh ground black pepper |
1 1/2 lbs lump crabmeat |
1/4 cup cilantro |
1 (7 ounce) bag plantain chips or 1 (7 ounce) bag tortilla chips |
Directions:
1. In a bowl, whisk the coconut milk, lime juice and hot sauce and season with salt and pepper.
2. Gently fold in the crabmeat.
3. Let stand for 15 minutes.
4. Transfer crabmeat mixture into shallow bowls and garnish with cilantro.
5. Serve the chips on the side.
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