TLC Cooking "Emeril's Thai Coconut-Crab Salad"

Emeril's Thai Coconut-Crab Salad

YIELD 4 appetizer portions

INGREDIENTS

1 pint	lump or jumbo crab meat, picked over for shells and cartilage
1/2	small white onion, finely chopped
1/2	small green pepper, finely chopped
1/2	small red pepper, finely chopped
1/2	small yellow pepper, finely chopped
1/2	teaspoon minced garlic
3 tablespoons	lime juice, or just from 3 limes
1/4 cup	chopped cilantro
2 teaspoons	Worcestershire sauce
1/2 cup	coconut milk
Salt and freshly ground pepper to taste
Sliced tomatoes, for garnish

PREPARATION:

Method

Combine all ingredients in a medium non-reactive bowl. Serve immediately.
Editor's Note: Consult Treehugger's Best of Green Winner Monterey Bay Aquarium's Endangered Seafood Guide whenever making seafood choices.
Learn more about sustainable food choices with our Eat Green Guide.
This recipe was featured on the Stovetop Supper Episode Emeril Green.

This recipe appears in: Middle Eastern

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