Metro Bis Crab Cocktail Food

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METRO BIS CRAB COCKTAIL



METRO BIS CRAB COCKTAIL image

Categories     Shellfish     Appetizer

Yield 6 portions

Number Of Ingredients 19

1/2 pound Maryland lump crabmeat
For the vinaigrette:
1 cup tomato juice
1/2 cup horseradish
1 tablespoon Dijon mustard
1 teaspoon sugar
1/2 teaspoon celery salt
2 tablespoons lemon juice
1 tablespoon Worchestershire sauce
3 dashes Tabaso sauce
2 tablespoons olive oil
For the pickled onions:
1/2 cup thinly sliced onions
1/4 cup vinegar
Pinch of sugar
Pinch of kosher salt
Optional garnishes:
1/4 cup vodka
Katifi (shredded filo dough found frozen in Middle Eastern market, baked and crumbled on top)

Steps:

  • Mix all of the vinaigrette ingredients together in a medium-sized bowl. This can also be done in a martini shaker and poured from it if you are looking to impress your friends. Slice the onion and put it in a shallow dish or bowl. Top with vinegar, salt and sugar and let sit for 10 minutes. To assemble, divide the crab evenly in 6 martini glasses. Place several pickled onion slices on top of the crab meat. Pour 1/4 cup of the vinaigrette over the top of each glass of crabmeat and granish each with a tablespoon or more of good-quality vodka. Top with 2 tablespoons of katafi. Leftover vinaigrette and pickled onins can be refrigerated for up to two weeks.

METRO BIS CRAB COCKTAIL



METRO BIS CRAB COCKTAIL image

Categories     Shellfish

Yield 6 portions

Number Of Ingredients 19

1/2 pound Maryland lump crabmeat
For the vinaigrette:
1 cup tomato juice
1/2 cup horseradish
1 tablespoon Dijon mustard
1 teaspoon sugar
1/2 teaspoon celery salt
2 tablespoons lemon juice
1 tablespoon Worcestershire sauce
3 dashes Tabasco sauce
2 tablespoon olive oil
For the pickled onions:
1/2 cup thinly sliced onion
1/4 cup vinegar
pinch of sugar
pinch of kosher salt
Optional garnishes:
1/4 cup vodka
Katifi (shredded filo dough found frozen in Middle Eastern markets, baked and crumbled on top)

Steps:

  • Mix all of the vinaigrette ingredients together in a medium-sized bowl. This can also be done in a martini shaker and poured from it if you are looking to impress your friends. Slice the onion and put it in a shallow dish or bowl. Top with vinegar, salt and sugar and let sit for 10 minutes. To assemble, divide the crab evenly in 6 martini galsses. Place several pickled onion slices on top of the crab meat. Pour 1/4 cup of the vinaigrette over the top of each glass of crabmeat and garnish each with a tablespon or more of good-quality vodka. Top with 2 tablespoons of katafi. Leftover vinaigrette and pickled onions can be refrigerated for up to two weeks.

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