Chef Bobby Flay, Mesa Grill and Bolo, New York, NY.
Crab Cocktail with Avocado, Coconut, Chiles and Fresh Lime

The smoothness of the coconut milk and avocado paired with the spiciness of The chiles makes this a very sensual starter and will whet your appetite for more (food, of course).

Yield: 4 appetizer servings

2 cans unsweetened coconut milk
1 large red onion, peeled, halved and thinly sliced
2 serrano chiles, thinly sliced
1 Tablespoon honey
Juice of 2 limes
Salt and freshly ground pepper
24 ounces jumbo lump crab meat, picked over
2 ripe avocados, peeled and cut into medium dice
1/4 cup chopped fresh cilantro

Whisk together the coconut milk, onion, chiles, honey and lime juice in a large bowl and season with salt and pepper, fold in the crab, cover and let marinate in the refrigerator for 30 minutes. Ten minutes before serving, fold in the avocados. Reseason with salt and pepper and fold in the cilantro just before serving. Use a slotted spoon and spoon into martini glass.