Grilled Hearts of Palm and Crab Salad With Mango Recipe #362408
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!!!
by Manami
17 min | 15 min prep
SERVES 4 -6
- 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 or chopped macadamia nuts (garnish, for sprinkling)
- 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.
- 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, mesclun, arugula and toss until well dressed.
- Mound onto a serving plate and drizzle with more hot sauce, if desired.
- Sprinkle with torn cilantro leaves, chopped cashews or chopped Macadamia nuts and serve.
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5 stars