CRAB MARTINI
This is a martini that the whole family can enjoy. This is from Paula Deen and needs to be made right before serving.
Provided by cookiedog
Categories Crab
Time 10m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Just before serving, gently combine the crabmeat with the zest, juice, mayonnaise, mustard, and chopped asparagus stems; add seasoned salt, to taste.
- To serve: spread some seasoned salt onto a plate, rim the martini glasses with lemon juice, and dip them into the salt. Line each glass with a chard leaf and fill with the crab mixture. Garnish each martini with 3 asparagus spears, an olive, and a lemon slice. Serve with water crackers or toast points.
CRAB COCKTAIL AMERICANA
Provided by Food Network Kitchen
Categories appetizer
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 10
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.
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.
MEXICAN SEAFOOD COCKTAIL
Categories Salad Shellfish Tomato Vegetable Appetizer No-Cook Quick & Easy Cinco de Mayo Seafood Crab Avocado Healthy Gourmet Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 to 6 first-course or light main-course servings
Number Of Ingredients 11
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.
CRAB COCKTAIL
Provided by Nigella Lawson
Categories Appetizer No-Cook Christmas Cocktail Party New Year's Day New Year's Eve Mayonnaise Crab Winter Sugar Conscious Dairy Free Peanut Free Tree Nut Free
Yield Makes 2 servings
Number Of Ingredients 11
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.
CAMPECHANA EXTRA (MEXICAN SEAFOOD COCKTAIL)
Campechana is the perfect marriage of shrimp cocktail and salsa, with extra layers of flavor thanks to sweet lump crabmeat, smoky New Mexican chiles, briny olives, and creamy avocado. This version was adapted from the ever-popular appetizer served at Goode Company Seafood in Houston, TX.
Provided by Levi Goode
Categories Seafood Shellfish Shrimp Crab Avocado Chile Pepper Tomato Olive Cilantro Appetizer Summer Lime Juice Salsa
Yield 4-6 appetizer servings
Number Of Ingredients 18
Steps:
- Prepare a grill for medium-high heat or preheat broiler. If broiling, place chiles on a rimmed baking sheet. Grill, broil, or roast chiles directly over flame on stovetop, turning occasionally, until very tender and blackened all over, 10-12 minutes. Poblanos might take a little longer, so test doneness with a paring knife.
- Transfer chiles to a large bowl. Cover with plastic wrap and let steam 15 minutes. Peel chiles. Halve lengthwise, discard seeds, and chop into 1/4" pieces.
- Meanwhile, bring a medium pot of generously salted water to a boil. Cook shrimp until just opaque and pink, 2-3 minutes. Using a slotted spoon, transfer to an ice bath and let sit until cool, about 3 minutes. Drain and pat dry.
- Mix chiles, tomato, jalapeños, Clamato juice, ketchup, olives, cilantro, onion, oregano, garlic, lime juice, oil, and 1/4 tsp. salt in a large bowl. Carefully fold in shrimp, crab, and avocado.
- Transfer to a serving bowl or tall sundae glass and top with bay leaf, if using. Serve with tortilla chips alongside.
- Do Ahead
- Salsa base (without seafood and avocado) can be made 1 day ahead. Transfer to a resealable container and chill.
- This recipe and headnote have been updated as a part of our archive repair project.
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