Crab Cocktail - NBC Connecticut
Taste of Today Recipes

Taste of Today Recipes

Crab Cocktail

Recipe makes 6 portions

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    NEWSLETTERS

    Crab Cocktail
    McCormick & Schmicks

    ½ pound Maryland Lump Crab Meat

    For The Vinaigrette

    1 cup Tomato Juice
    1/4 cup Horseradish
    1 tablespoon Dijon Mustard
    1/2 teaspoon Black Pepper
    1 teaspoon Sugar
    ½ teaspoon Celery Salt
    2 tablespoon Lemon Juice
    1 tablespoon Worcestershire Sauce
    3 dashes Tabasco
    2 tablespoons Olive Oil

    For The Pickled Onions

    1/2 cup Thinly Sliced Onions
    1/4 cup White Vinegar
    pinch Sugar
    pinch Kosher Salt

    Optional Garnishes

    1/4 cup Grey GooseVodka
    Katifi (shredded filo dough found frozen in Middle Eastern markets, bake and crumble on top)


    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 ¼ cup of the vinaigrette over top of each glass of crab meat and garnish each with a tablespoon (or more) of good quality vodka. Top with a 2 tablespoons of katafi.

    Leftover vinaigrette and pickled onions can be refrigerated for up to two weeks.

    Let the party begin.

    Makes 6 portions.