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Categories:
lump crabmeat vinaigrette tomato juice horseradish mustard sugar celery salt lemon juice Worcestershire sauce Tabasco sauce olive oil onions onion vinegar sugar kosher salt vodka Eastern Markets
Viewed: 109 - Published at: 6 years agoIngredients
- 1/2 pound Maryland lump crabmeat
- For the vinaigrette:
- 1 cup tomato juice
- 1/2 cup horseradish
- 1 tablespoon Dijon mustard
- 1 teaspoon sugar
- 1/2 teaspoon celery salt
- 2 tablespoons lemon juice
- 1 tablespoon Worcestershire sauce
- 3 dashes Tabasco sauce
- 2 tablespoon olive oil
- For the pickled onions:
- 1/2 cup thinly sliced onion
- 1/4 cup vinegar
- pinch of sugar
- pinch of kosher salt
- Optional garnishes:
- 1/4 cup vodka
- Katifi (shredded filo dough found frozen in Middle Eastern markets, baked and crumbled on top)
Method
- Mix all of the vinaigrette ingredients together in a medium-sized bowl. This can also be done in a martini shaker and poured from it if you are looking to impress your friends. Slice the onion and put it in a shallow dish or bowl. Top with vinegar, salt and sugar and let sit for 10 minutes.
- To assemble, divide the crab evenly in 6 martini galsses. Place several pickled onion slices on top of the crab meat. Pour 1/4 cup of the vinaigrette over the top of each glass of crabmeat and garnish each with a tablespon or more of good-quality vodka.
- Top with 2 tablespoons of katafi.
- Leftover vinaigrette and pickled onions can be refrigerated for up to two weeks.
