Fresh Crab Cocktail Food

CRAB COCKTAIL AMERICANA

Steps:

• 1. Whisk together the mayonnaise, mustard, Worcestershire and lemon zest in a medium bowl. Set aside half of the mustard sauce in a small bowl for topping the cocktail.
• 2. Gently toss the crab, 1/2 cup of the tomatoes and the avocado with the remaining sauce. Season with salt.
• 3. Arrange the lettuce leaves in 4 to 6 martini glasses. Spoon the crab salad on top. Garnish with a dollop of the reserved sauce, the remaining tomatoes and lemon wedges.

SPICY SHRIMP & CRAB COCKTAIL

Steps:

• Mix the first 10 ingredients. Gently fold in shrimp, crab and avocados. Refrigerate, covered, at least 2 hours or until cold. Serve in martini glasses.

FRESH CRAB COCKTAIL

Steps:

• Combine all ingredients by hand and chill thoroughly.
• Crab Cocktail 2 whole fresh Dugeness crab, cleaned and cracked Shredded fresh icebury lettuce 2 fresh lemons, quartered Line a serving bowl with the shredded lettuce. Arrange a cracked crab attractively on top of lettuce and garnish with lemon quarters.
• Serve cocktail sauce in separate bowl.
• Serves 4 a list for those seeking a lost favorite or family recipe

CRAB COCKTAIL

Steps:

• In a bowl, combine the mayonnaise, soy sauce, Worcestershire sauce, sesame oil and wasabi. Peel and mince or grate the ginger into the bowl and add the zest of 1/2 the lime. Squeeze 1/2 teaspoon of lime juice into the bowl and mix everything together.
• Toss the crab in the sauce, and then finely shred the Chinese leaf cabbage.
• Arrange a bed of shredded cabbage on two plates. Divide the crab between them, piling it into the center of each one. Finely chop the scallion and scatter over each plate and then bash some pink peppercorns either in a pestle and mortar - rich in lewd symbolism - or put them in a freezer bag, close it and hit with a rolling pin (more of a comedy moment) and sprinkle these, too, over the crab cocktails.
• Cut the remaining lime half into wedges and put on the side of the plates for extra spritzing.

MEXICAN SEAFOOD COCKTAIL

Steps:

• Stir together Clamato juice, ketchup, lime juice, hot sauce, salt, onion, and cilantro in a large bowl, then gently stir in avocado, crabmeat, and shrimp. Spoon into 6- or 8-ounce glasses or cups.

MARINATED CRAB CLAW COCKTAIL

Steps:

• In a large bowl, combine the onion, bell peppers, garlic, lemon juice, vinegar, oregano, oil, salt, and seafood seasoning. Stir until thoroughly mixed. Add the crab claws and gently stir them in. Refrigerate for at least 2 hours to let the flavors meld. This is best if marinated overnight. Remove the cocktail from the refrigerator about 1 hour before serving. Just before serving, stir gently to mix all the ingredients. Serve with sliced baguettes, lightly toasted or not, as your mood strikes.
• do it early
• This recipe can be made up to 1 day in advance, covered, and refrigerated.

ELEGANT CRAB COCKTAIL

Steps:

• Mix all ingredients (except crab) together and pour over crab.
• Let set to blend flavors in refrigerator as time permits (for at least 1 hour; preferably for up to 24 hours).
• Serve piled in lettuce-lined martini glasses or mounded on scallop shells (available in finer kitchen supply stores).
• Endive or cucumber"boats" are a good substitute for these presentations.
• Garnish with fresh chives or sprigs of parsley.

COOKING FRESH CRAB

Steps:

• Start by making a flavoured stock called a court bouillon. Roughly chop the leeks, carrots, onion, celery stick and fennel bulb. Put in a large saucepan or stockpot with the garlic, and herbs.
• Add the rock salt, sliced lemon, white wine vinegar, star anise and wine. Add 3 litres water, bring to the boil and simmer for 30 mins. Cool and strain the liquid into a jug, discarding the vegetables.
• Return the liquid to the pot and bring back to the boil. Lower in the crab and simmer for 12 mins per kg, then leave to cool in the pot until cold.
• To prepare the crab, lay the crab on its back and twist off the front black-tipped claws. These contain most of the white meat. Put the crab on its back with the eyes towards you and, using both hands, push up the six legs. Press your two thumbs either side of the eyes and push away the 'purse' (that is the central body part).
• On the underside you will see a circle of grey feathery gills called dead men's fingers. It is crucial to pull these off and discard. They should not be eaten. Then, using a heavy knife, cut the round purse into four. This exposes the white meat, which can be picked out.
• Pull off the knuckles from the claws and pick out the meat with a skewer or small, sharp knife. Place the large claws on a worktop and cover with a clean towel. Smash down with the back of a heavy knife or mallet until the shell cracks. As an alternative method, placing a wooden board on top of the crab, then hitting the board with a large hammer, also works well. Peel off the cracked shell to extract the meat inside. There is a thin blade bone in the centre, which should be discarded - be careful, it is sharp. You can also push the meat out using your thumbs and fingers, checking at the same time for any stray bits of shell.
• Pull off the 6 legs. Extracting meat from the legs is fiddly, so unless you really need the meat, save them for a bisque.
• To check that there is no shell left in the white crabmeat, sprinkle the crab over a metal tray - you will be able to hear if any shell is left in.
• Using a teaspoon, scrape out the brown meat inside the main body shell, both soft and hard. Place in a sieve and rub through into a bowl using the back of a wooden spoon.

CRAB COCKTAIL

Steps:

• Put the fennel in a large bowl of ice-cold water with a squeeze of lemon juice. Leave for at least 30 mins to crisp up. Drizzle more lemon juice on the avocados to stop them browning. Whisk together all the ingredients for the Marie Rose sauce in a bowl with seasoning. Set aside to chill in the fridge.
• Just before serving, drain the fennel and toss with the remaining lemon juice, dill and some seasoning. Layer the lettuce, avocado, fennel and crab in 4 x half-pint glasses - or tumblers or jam jars. Add a spoonful of sauce to each, then repeat the layers until the glasses are full, finishing with the Marie Rose sauce. Sprinkle a pinch of cayenne pepper over each cocktail and serve with lemon wedges and toast, if you like.