Grilled Hearts of Palm and Crab Salad with Mango (Bobby Flay) |
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Prep Time: 15 Minutes Cook Time: 2 Minutes |
Ready In: 17 Minutes Servings: 4 |
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Ingredients:
2 (14-ounce) cans hearts of palm, drained |
canola oil, or olive oil |
salt and pepper, plus 1 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper |
2 cups unsweetened coconut milk |
3 tablespoons habanero hot 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 pounds lump crabmeat, picked over |
1 mango, peeled, pitted, and diced |
2 to 3 cups mesclun, washed and dried |
Directions:
1. Heat grill to high. Drizzle hearts of palm with oil and season with salt and pepper. Grill for 30 seconds to 1 minute per side until slightly charred and just warmed through. Remove from heat.
2. Whisk together coconut milk, hot sauce, lime juice, honey, 1 teaspoon salt, 1/4 teaspoon pepper, cilantro, and red onion in a medium bowl. Add the crabmeat, mango, grilled hearts of palm, and mesclun, and toss until well dressed. Mound onto a serving plate and drizzle with more hot sauce, if desired. Sprinkle with torn cilantro leaves and serve.
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