Crab Cocktail Americana

Name: Crab Cocktail Americana
Prep time: 15 min
Cook time: 15 min
Total time: 15 min
Yield: 6
Cuisine: Global
Ingredients: 1 firm, ripe avocado, diced; 4 smalls to 6 small Boston lettuce leaves; 454 grams crabmeat, picked through to remove any bits of shell and cartilage; 2 teaspoons ground mustard; 6 servings Kosher salt; 6 servings Lemon wedges, for garnish; 0 teaspoons finely grated lemon zest; 112 milliliters mayonnaise; 158 grams medium Roma tomatoes, cored, seeded and chopped (about; 1 teaspoon Worcestershire sauce

If you want to add more gluten free, dairy free, whole 30, and pescatarian recipes to your recipe box, Crab Cocktail Americana might be a recipe you should try. This recipe serves 6. This hor d'oeuvre has 255 calories, 15g of protein, and 20g of fat per serving. If you have lemon wedges, mayonnaise, ground mustard, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 15 minutes.

Instructions

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.

Ingredients you will need

Worcestershire Sauce

Lemon Zest

Mayonnaise

Cocktail

Mustard

Sauce

Equipment you will use

Whisk

Bowl

Gently toss the crab, 1/2 cup of the tomatoes and the avocado with the remaining sauce. Season with salt.

Ingredients you will need

Tomato

Avocado

Sauce

Crab

Salt

Arrange the lettuce leaves in 4 to 6 martini glasses. Spoon the crab salad on top.

Ingredients you will need

Lettuce Leaf

Martini

Crab

Garnish with a dollop of the reserved sauce, the remaining tomatoes and lemon wedges.

Ingredients you will need

Lemon Wedge

Tomato

Sauce

Equipment

Whisk

Bowl

Ingredients

Servings:

firm, ripe avocado, diced 4smalls

to 6 small Boston lettuce leaves 454grams

crabmeat, picked through to remove any bits of shell and cartilage 2teaspoons

ground mustard 6servings

Kosher salt 6servings

Lemon wedges, for garnish 0teaspoons

finely grated lemon zest 112milliliters

mayonnaise 158grams

medium Roma tomatoes, cored, seeded and chopped (about 1teaspoon

Worcestershire sauce

Recommended wine: Chardonnay, Riesling, Pinot Grigio

Chardonnay, Riesling, and Pinot Grigio are great choices for Crab. Chilled crab tastes great with pinot grigio. Warm crab (especially with butter) can be matched with a buttery Chardonnay or a crisp fruity Riesling. You could try Alderbrook Winery Chardonnay. Reviewers quite like it with a 4 out of 5 star rating and a price of about 15 dollars per bottle.

Alderbrook Winery Chardonnay

Aromas of pineapple and mango are accented with vanilla, anise and coconut. The mouth is full with hints of pear and butter, with a long, toasted almond finish. This wine pairs well with Fennel & Lemon Shrimp Salad, Sea Scallops with Mango Salsa, Lobster with roasted Corn Sauce, Chicken w/ Applewood Smoked Bacon & Wild Rice, Pumpkin Risotto with Sage, Salmon w/ Lemon Saffron Sauce.