Grilled Hearts of Palm and Crab Salad with Mango

Name: Grilled Hearts of Palm and Crab Salad with Mango
Ingredients: 2 (14-ounce) cans hearts of palm, drained; Canola oil, or olive oil; Salt and pepper, plus 1 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper; 2 cups unsweetened coconut milk; 3 tablespoons habanero hot 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 pounds lump crabmeat, picked over; 1 mango, peeled, pitted, and diced; 2 to 3 cups mesclun, washed and dried