Metro Bis Crab Cocktail Recipes

CRAB COCKTAIL AMERICANA

Crab Cocktail Americana image

Provided by Food Network Kitchen

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 10

Ingredients

1/2 cup mayonnaise
2 teaspoons ground mustard
1 teaspoon Worcestershire sauce
1/4 teaspoon finely grated lemon zest
1 pound jumbo crabmeat, picked through to remove any bits of shell and cartilage
2 medium Roma tomatoes, cored, seeded and chopped (about 2/3 cup)
1 firm, ripe avocado, diced
Kosher salt
4 to 6 small Boston lettuce leaves
Lemon wedges, for garnish

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.

METRO BIS CRAB COCKTAIL

METRO BIS CRAB COCKTAIL image

Categories Shellfish

Yield 6 portions

Number Of Ingredients 19

Ingredients

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.

CRAB COCKTAIL

Crab Cocktail image

Provided by Nigella Lawson

Categories Shellfish Appetizer No-Cook Valentine's Day Crab Sugar Conscious Dairy Free Peanut Free Tree Nut Free

Yield Serves 2

Number Of Ingredients 11

Ingredients

1/4 cup mayonnaise
1/4 teaspoon soy sauce
1/4 teaspoon Worcestershire sauce
few drops sesame oil
1/2 teaspoon wasabi paste
1/4 inch fresh ginger
1 lime, halved
1 1/2 cups white crab meat
enough Chinese leaf cabbage to line 2 small plates when shredded
1 scallion
approx. 1 teaspoon pink peppercorns

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.

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

Ingredients

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

METRO BIS CRAB COCKTAIL

METRO BIS CRAB COCKTAIL image

Categories Shellfish Appetizer

Yield 6 portions

Number Of Ingredients 19

Ingredients

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.

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