Crab Cocktail with Avocado, Coconut, Chiles and Fresh Lime
This chile pepper gets its name from its origin. In Spanish, serrano is an adjective meaning “from the mountains” which is where it originated-in the mountains of Hildalgo, Mexico. The serrano is normally about twice as hot as Jalapeno (about 10,000 to 15,000 Scoville units). It is the second most popular chile pepper in Mexico. This chile is used mostly for salsas but can also be used in soups, sauces, chili or stews. Try these as a hotter substitute for Jalapeno.
Ingredients:
2 cans unsweetened coconut milk
1 large red onion, peeled, halved and thinly sliced
2 serrano chiles, thinly sliced
1 Tbsp. honey
juice of 2 limes
salt and freshly ground pepper
24 oz. jumbo lump crab meat, picked over
2 ripe avocados, peeled and cut into medium dice
1/4 cup chopped fresh cilantro
Instructions:
Whisk together the coconut milk, onion, chiles, honey and lime juice in a large bowl and season with salt and pepper, then fold in the crab, cover and let the ingredients marinate in the refrigerator for 30 minutes. Ten minutes before serving, fold in the avocados and adjust the seasoning to taste with some salt and pepper, then fold in the cilantro just before serving. Use a slotted spoon and spoon into martini glasses.
Yields 4 appetizer servings.
Recipe by Chef Bobby Flay, Mesa Grill and Bolo, New York, NY.