Fire-Roasted Crab Shooters

Name: Fire-Roasted Crab Shooters
Prep time: 15 min
Cook time: 15 min
Total time: 15 min
Yield: 8
Cuisine: Global
Ingredients: 411 grams can Muir organic fire-roasted diced tomatoes, undrained; 1 Tbsp cider vinegar; 184 grams can special white crabmeat, drained (about 1 cup); 177 milliliters small cucumber, peeled, diced; 2 teaspoons coarsely chopped fresh dill weed; 3 drops red pepper sauce; 1 slice (1/4 inch thick) red onion; 1 teaspoons salt; 118 milliliters tomato juice; 1 Tbsp olive or vegetable oil

Fire-Roasted Crab Shooters is a gluten free, dairy free, whole 30, and pescatarian beverage. This recipe serves 8. One serving contains 56 calories, 5g of protein, and 2g of fat. This recipe covers 7% of your daily requirements of vitamins and minerals. Head to the store and pick up salt, onion, dill weed, and a few other things to make it today. From preparation to the plate, this recipe takes about 15 minutes.

Instructions

In food processor, place all ingredients except cucumber, crabmeat and dill weed. Cover; process with on-and-off pulses until mixture is coarsely pureed. Stir in cucumber.

Ingredients you will need

Dill

Crabmeat

Cucumber

Equipment you will use

Food Processor

Spoon about 1/3 cup tomato mixture into each of 8 martini or wine glasses. Spoon about 1 heaping tablespoon crabmeat onto center of each cocktail.

Ingredients you will need

Martini

Crabmeat

Tomato

Wine

Sprinkle dill weed over top.

Ingredients you will need

Dill

Equipment

Food Processor

Ingredients

Servings:

411grams

can Muir organic fire-roasted diced tomatoes, undrained 1Tbsp

cider vinegar 184grams

can special white crabmeat, drained (about 1 cup)177milliliters

small cucumber, peeled, diced 2teaspoons

coarsely chopped fresh dill weed 3drops

red pepper sauce 1slice

(1/4 inch thick) red onion 1teaspoons

salt 118milliliters

tomato juice 1Tbsp

olive or vegetable oil

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 Laguna Winery Russian River Chardonnay with a 4.5 out of 5 star rating seems like a good match. It costs about 29 dollars per bottle.