Grilled Hearts of Palm and Crab Salad With Mango |
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Prep Time: 15 Minutes Cook Time: 2 Minutes |
Ready In: 17 Minutes Servings: 6 |
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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!!! Ingredients:
28 ounces hearts of palm, drained (2 - 14 oz. cans) |
canola oil or olive oil |
salt |
fresh ground black pepper |
1 teaspoon kosher salt |
1/4 teaspoon fresh ground black pepper |
2 cups unsweetened coconut milk |
3 tablespoons habanero sauce, plus more for drizzling |
2 limes, juiced |
2 tablespoons honey |
1/4 cup chopped fresh cilantro leaves, plus more for garnish |
1/2 red onion, thinly sliced |
1 1/2 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.
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