Emeril's Thai Coconut-Crab Salad
Browse the recipe 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