Coconut Crab Cocktail

Food & Wine, 2005
Makes 4-6 servings
    13 1/2 ounces unsweet coconut milk                             
    1/4 cup lime juice                                             
    2 tablespoons hot pepper sauce (habanero)                      
    Salt and pepper                                                
    1 1/2 pounds lump crabmeat (pick out shells)                   
    1/4 cup chop cilantro                                          
    7 ounces tortilla chips                                        

This recipe comes from Bobby Flay.

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.