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Categories:
crabmeat parsley Tabasco sauce avocado salt jalapeno fluid ounces ketchup horseradish onion parsley fluid ounces mayonnaise red pepper freshly squeezed lime juice
Viewed: 63 - Published at: 3 years agoIngredients
- 1 lb crabmeat, picked over
- 12 bunch fresh parsley, finely chopped and divided
- Tabasco sauce, to taste
- 12 fresh avocado
- 14 teaspoon salt
- 12 jalapeno, minced
- 4 fluid ounces ketchup
- 1 tablespoon prepared horseradish
- 1 tablespoon grated onion
- 1 tablespoon minced parsley or 1 tablespoon cilantro (optional)
- 4 fluid ounces mayonnaise
- 1 red pepper, julienned
- 5 tablespoons freshly squeezed lime juice, divided
Method
- Toss crabmeat with red pepper, all but 1 tablespoon of the parsley, and 2 tablespoons of the lime juice; set aside.
- ---To Prepare Avocado Sauce---.
- In a food processor, thoroughly blend 1/2 avocado, 1 tablespoon of the lime juice, 1/4 teaspoon salt, and 1/2 jalapeno pepper, minced (or Tabasco to taste).
- ---To Prepare Cocktail Sauce---.
- In a small bowl, thoroughly mix 4 fluid ounces ketchup, 1 tablespoon prepared horseradish, 1 tablespoon grated onion, 1 tablespoon of the lime juice, 1 tablespoon minced parsley or cilantro, and Tabasco to taste.
- ---To Prepare Lime Mayonnaise---.
- In a small bowl, thoroughly mix 4 fluid ounces mayonnaise and 1 tablespoon of the lime juice.
- Serve the crab mixture with all three sauces.
