Crab Martini Recipes

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CRAB MARTINI



Crab Martini image

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

1 lb jumbo crabmeat or 1 lb regular lump crabmeat
2 lemons, juice and zest of, grated, plus
lemon juice, for coating glass rims
1 tablespoon mayonnaise (just enough to hold it together)
1 tablespoon Dijon mustard
12 asparagus, stems bottom halves chopped, tops left whole (cooked to your liking)
seasoning salt
4 swiss chard leaves, to serve
4 whole olives, for garnish
4 lemon slices, for garnish
water crackers or toast points, to serve

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 MARTINI



CRAB MARTINI image

Categories     Appetizer

Number Of Ingredients 12

1/2 - 1 c mayo
1 T. dijon mustard
lemon juice
lemon zest
2 -3 diced tomatoes
lemon pepper
seasoned salt
1# lump crab
1# claw crab
asparagus, crisp-cooked
Old Bay Seasoning
bibb lettuce

Steps:

  • Mix 1st 10 ingredients together, seasoning to taste. Dip martini glasses in lemon juice and dip in Old Bay Seasoning. Line with bibb lettuce. Serve crab salad sprinkled with additional lemon zest, tomatoes, asparagus, and Old Bay Seasoning.

ELEGANT CRAB COCKTAIL



Elegant Crab Cocktail image

This recipe offers a perfect application for large white lumps of crabmeat. It is best when prepared the day ahead. There are several aesthetically pleasing ways to present it.

Provided by Millereg

Categories     Lunch/Snacks

Time P1D

Yield 6-12 servings, depending on presentation, 6-12 serving(s)

Number Of Ingredients 13

1 lb backfin crab meat, picked over
1/4 cup red bell pepper, finely chopped
1/3 cup vidalia onion, finely chopped
salt and pepper, to taste
1 tablespoon orange juice concentrate
1 teaspoon lemonade concentrate
1/2 teaspoon lemon, zest of, finely grated
1/2 teaspoon orange zest, finely grated
1/4 cup mayonnaise
1/4 cup sour cream
1/3 cup chili sauce
1 teaspoon fresh tarragon leaf, chopped
chives or parsley, to garnish

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.

Nutrition Facts : Calories 112.7, Fat 2.8, SaturatedFat 1.3, Cholesterol 64.1, Sodium 433.3, Carbohydrate 6.2, Fiber 1.2, Sugar 4.1, Protein 14.5

SPICY SHRIMP & CRAB COCKTAIL



Spicy Shrimp & Crab Cocktail image

This seafood starter is so good that it makes me love a food I usually don't-radishes! This recipe also calls for spicy V8, but Zing Zang Bloody Mary Mix works just as well. Serve the cocktail straight up, with tortilla chips or on a bed of butter lettuce. -Heidi Knaak, Liberty, Missouri

Provided by Taste of Home

Categories     Appetizers

Time 25m

Yield 12 servings (about 9 cups)

Number Of Ingredients 13

2 medium cucumbers, peeled, seeded and chopped
8 radishes, halved and thinly sliced (about 2 cups)
2 cups spicy hot V8 juice (about 16 ounces)
1 cup Clamato juice
1/2 cup finely chopped red onion
1/2 cup ketchup
5 jalapeno peppers, seeded and finely chopped
1/4 cup coarsely chopped fresh cilantro
2 garlic cloves, minced
1/2 teaspoon salt
1 pound peeled and deveined cooked small shrimp
1 pound lump crabmeat, drained
2 medium ripe avocados, peeled and cubed

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.

Nutrition Facts : Calories 162 calories, Fat 6g fat (1g saturated fat), Cholesterol 91mg cholesterol, Sodium 604mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 3g fiber), Protein 17g protein.

CRABMEAT MARTIN



Crabmeat Martin image

Provided by Andrew Jaeger

Categories     Bake     Mardi Gras     Mayonnaise     Crab

Yield Serves 4

Number Of Ingredients 8

1 pound crabmeat, picked clean of any shell fragments
2 tablespoons Creole mustard
2 tablespoons finely chopped green onions
Topping
1 cup mayonnaise
2 tablespoons yellow mustard
1/2 teaspoon Tabasco sauce
1/2 tablespoon Worcestershire sauce

Steps:

  • Preheat the oven to 350 degrees.
  • Gently toss the crabmeat with the mustard and green onions in a bowl, being careful not to break up the crabmeat. Divide the mixture between 4 ramekins. Using an electric mixer, whip together the topping ingredients in a mixing bowl and spread the topping on the crabmeat mixture. Bake in the oven until thoroughly heated and the sauce is golden brown and bubbly, about 8 minutes. Serve hot.

CRAB COCKTAIL



Crab cocktail image

Swap prawn and iceberg lettuce for crabmeat, crunchy raw fennel and avocado, topped with classic Marie Rose sauce

Provided by James Martin

Categories     Dinner, Starter

Time 20m

Number Of Ingredients 15

1 small fennel bulb , very finely sliced
juice 1 lemon
2 avocados , diced
small bunch dill , finely chopped
2 Baby Gem lettuces , leaves torn
500g cooked crabmeat (use a mixture of brown and white)
lemon wedges, to serve
rustic bread , toasted and thinly sliced, to serve (optional)
3 tbsp mayonnaise
2 tbsp ketchup
½ tsp Worcestershire sauce
few drops Tabasco sauce
zest 1 lemon
large pinch of cayenne pepper , plus a little extra to finish
½ red chilli , finely chopped

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.

Nutrition Facts : Calories 417 calories, Fat 30 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 5 grams sugar, Fiber 6 grams fiber, Protein 28 grams protein, Sodium 1.9 milligram of sodium

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Top Asked Questions

How to cook crab cocktail with crab meat?
Cover and chill for at least an hour. SALAD: To assemble the crab cocktail, line the serving dish with the lettuce or spinach leaves. Gently stir the crab meat, green pepper, and celery together, so that the large lumps of crab meat are not broken.
What is the best way to make crab salad?
Add a good squeeze of lemon juice and a splash of brandy (if using), then have a taste and season to perfection with sea salt and black pepper. (See tip for brown crab meat below.) Click off any tatty outer leaves from the lettuce, then trim and finely shred.
How do you make a dungeness crab cocktail?
Our light and refreshing Dungeness crab cocktail with homemade cocktail sauce is a GREAT way to kick off any meal! COCKTAIL SAUCE: In a non-reactive mixing bowl, whisk together all ingredients until well combined. Cover and chill for at least an hour. SALAD: To assemble the crab cocktail, line the serving dish with the lettuce or spinach leaves.
What do you add to crab meat for sauce?
“Beautiful crab meat doesn’t need much added to it. Just a light cocktail sauce with a hint of cayenne pepper and a crisp retro salad. Boom. ” 1 punnet of micro herbs , such as fennel, radish For the Marie Rose sauce, mix the mayo, ketchup and Worcestershire sauce in a bowl.

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