Uncle Bubba's Crab Martini
Uncle Bubba's Crab Martini might be just the beverage you are searching for. This recipe serves 6. One portion of this dish contains about 30g of protein, 32g of fat, and a total of 437 calories. Head to the store and pick up mayonnaise, salt, juice of lemon, and a few other things to make it today. It is a good option if you're following a gluten free, dairy free, whole 30, and pescatarian diet. From preparation to the plate, this recipe takes about 27 minutes.
Instructions
In a large pot bring salted water to a boil and blanch the asparagus by placing them in boiling salted water for 1 minute, and immediately shocking them in a bowl of ice water (an ice water bath.) Trim the very bottom of the asparagus and discard.
Cut off the top 2 inches of the asparagus and set aside for garnish. Finely chop the remaining asparagus. In a medium bowl, combine the asparagus with the mayonnaise, mustard, tomatoes, lemon zest and lemon juice. Gently fold the crabmeat into the asparagus mixture and season to taste with lemon pepper and House Seasoning. Using the extra lemon juice wet the rim of the martini glass and dip it into the crab boil seasoning.
Put the crab mixture into the prepared glass and serve with the asparagus tops, lemon wedges, and olives as garnish.
Mix ingredients together and store in an airtight container for up to 6 months.
Recommended wine: Chardonnay, Muscadet, Riesling
Shellfish can be paired 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. You could try Lapis Luna Chardonnay. Reviewers quite like it with a 4.7 out of 5 star rating and a price of about 13 dollars per bottle.
Lapis Luna Chardonnay
Orange zest, ripe pineapple, toast, and vanilla on the nose. Full-bodied, fresh and lively, with lush white peach and ripe apple flavors leading to a savory buttered finish.