Crab Cocktail

Recipe makes 6 portions

crab cocktail_fixed

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.

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