Crab, Avocado, and Tomato Martini

Name: Crab, Avocado, and Tomato Martini
Prep time: 15 min
Cook time: 15 min
Total time: 15 min
Yield: 6
Cuisine: Global
Ingredients: 1 medium avocado, peeled and chopped into 1/2-inch cubes; 1 garlic clove, chopped; 2 Tbsps gin; 59 milliliters ZATARAINS Remoulade Sauce; 59 milliliters ZATARAINS Cocktail Sauce; 1 teaspoons lemon pepper; 454 grams fresh lump crabmeat, drained; 12 ZATARAINS Stuffed Olives or Holland Onions; 0 teaspoons salt; 1 medium tomato, peeled, seeded, and chopped into 1/2-inch cubes

Crab, Avocado, and Tomato Martini is a gluten free, dairy free, and pescatarian beverage. One serving contains 262 calories, 17g of protein, and 6g of fat. This recipe covers 21% of your daily requirements of vitamins and minerals. This recipe serves 6. If you have holland onions, lemon pepper, zatarain's cocktail sauce, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 15 minutes.

Instructions

Process first 6 ingredients in a food processor or blender 15 seconds or until blended.

Equipment you will use

Food Processor

Blender

Remove and reserve 3 Tbsp. rmoulade sauce mixture. Stir together remaining rmoulade sauce mixture, avocado, and tomato in a medium bowl.

Ingredients you will need

Avocado

Tomato

Sauce

Equipment you will use

Bowl

Place half of crabmeat in 6 martini glasses. Top evenly with avocado mixture and remaining half of crabmeat.

Ingredients you will need

Crabmeat

Avocado

Martini

Drizzle each evenly with reserved 3 Tbsp. rmoulade sauce mixture (about 1 1/2 tsp. each). Spear 2 stuffed olives onto a wooden pick, and place in a glass; repeat with remaining stuffed olives.

Ingredients you will need

Stuffed Olives

Sauce

Serve immediately.

Equipment

Food Processor

Blender

Bowl

Ingredients

Servings:

1medium

avocado, peeled and chopped into 1/2-inch cubes 1

garlic clove, chopped 2Tbsps

gin 59milliliters

ZATARAIN'S Remoulade Sauce 59milliliters

ZATARAIN'S Cocktail Sauce 1teaspoons

lemon pepper 454grams

fresh lump crabmeat, drained 12

ZATARAIN'S Stuffed Olives or Holland Onions 0teaspoons

salt 1medium

tomato, peeled, seeded, and chopped into 1/2-inch cubes

Recommended wine: Chardonnay, Muscadet, Riesling

Shellfish works really well with Chardonnay, Muscadet, and Riesling. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. The Rochioli Estate Chardonnay with a 4.3 out of 5 star rating seems like a good match. It costs about 42 dollars per bottle.