Grapefruit Crab Salad

By es123

Ingredients

• 2 coconuts, split
• 2 pomelos, segmented (you may also substitute grapefruit)
• 2 pound jumbo lump crabmeat
• 1/2 bunch Cilantro, leaves picked
• 2 limes, juiced
• 3 Thai chilis, minced
• 4 tbsp. oil
• 1 tsp. Fish sauce

Preparation

Step 1

To begin, split 2 coconuts in half and save milk. To make dressing, whisk oil, lime juice, reserved coconut milk, Thai chilis and fish sauce. Cover and refrigerate for 20 minutes. Combine crabmeat, pomelos and toss lightly with chilled dressing and fresh picked cilantro leaves. Serve in halved coconut shell with lime wedges to garnish.