Crab-Coconut Cocktail

• 1 cup canned unsweetened coconut milk
• 3 tablespoons habanero hot sauce, or more to taste
• Juice of 2 limes
• 2 tablespoons honey
• 1 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 pound jumbo lump crabmeat, picked over
• 1/2 ripe mango, peeled, pitted, and finely diced
• 1/2 cup thinly sliced Belgian endive
• 1/2 cup thinly sliced radicchio
• 1/4 cup chopped fresh cilantro

1. Whisk together the coconut milk, hot sauce, lime juice, honey, salt, and pepper in a large bowl, cover, and let sit at room temperature for 15 minutes.
2. Gently fold in the crab, mango, endive, radicchio, and cilantro and stir to combine.
3. Using a slotted spoon, divide the mixture among 4 martini glasses.

milk, hot sauce, honey, kosher salt, freshly ground black pepper, lump crabmeat, mango, endive, radicchio, fresh cilantro

Taken from www.epicurious.com/recipes/food/views/crab-coconut-cocktail-382756 (may not work)