Bright, fresh and delicious, our crab cocktail recipe makes a stunning appetizer to share or will dazzle as a special dinner course to ring in the New Year. Enjoy with wine, toasted baguette slices, noisemakers and fireworks.
Serves: 4
Difficulty: easy
Prep time: 30 min
Special equipment: cocktail glasses
Ingredients
Dungeness Crab, Mango and Avocado Cocktail
6 oz. Dungeness Crab lump meat, picked over
½ English cucumber, seeded and diced ¼”
½ ripe mango, pitted and peeled, diced ¼”
1 ripe avocado, pitted, peeled, diced ¼”
2 T fresh cilantro leaves, torn
Additional, for plating:
Baguette slices, toasted
Lime, sliced for garnish
Honey-Lime Dressing:
3 T seasoned rice vinegar
2 T fresh lime juice
1 T honey
½ t Tapatio or other hot sauce, as desired
Pinch of salt
1/3 cup extra virgin olive oil
2 T cilantro, chopped
Additional:
Baguette slices, toasted
Lime, sliced for garnish
Steps
Dungeness Crab, Mango and Avocado Cocktail
Add all ingredients to a large mixing bowl. Drizzle dressing (recipe follows) over and gently combine, stirring once or twice just to coat, being careful not to ‘cream’ avocados for best appearance. Add to cocktail glasses, a little at a time to keep rim of glass clean. Slice baguette and brush with olive oil; broil for 1 min. or until lightly toasted. Top crab cocktail with cilantro and a lime slice for garnish, and warm toast points alongside.
Honey-Lime Dressing:
Combine all dressing ingredients and set aside.
