Coconut-Crab Cocktail

• 1 can (13 1/2 ounces) unsweetened coconut milk
• 1/4 cup fresh lime juice
• 2 tablespoons habanero hot sauce
• Kosher salt and freshly ground pepper
• 1 1/2 pounds lump crabmeat, picked over
• 1/4 cup chopped cilantro
• One 7-ounce bag plantain chips or tortilla chips

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. Using a slotted spoon, transfer the crabmeat to shallow bowls and garnish with the cilantro.
5. Serve the chips on the side.

unsweetened coconut milk, lime juice, hot sauce, kosher salt, lump crabmeat, cilantro, plantain chips

Taken from www.foodandwine.com/recipes/coconut-crab-cocktail (may not work)