Crab, Avocado, and Tomato Martini

This crabmeat appetizer is a take on a classic martini and features a pureed mixture of cocktail sauce, remoulade sauce, and gin that is layered in a martini glass with fresh crabmeat, avocado and tomato. Carry out the martini theme by serving with stuffed olives on wooden picks.


Makes 6 servings

Recipe from

Southern Living

Recipe Time

Prep: 15 Minutes


1/4 cup ZATARAIN'S Remoulade Sauce
1/4 cup ZATARAIN'S Cocktail Sauce
2 tablespoons gin
1/2 teaspoon lemon pepper
1/2 garlic clove, chopped
1/4 teaspoon salt
1 medium avocado, peeled and chopped into 1/2-inch cubes
1 medium tomato, peeled, seeded, and chopped into 1/2-inch cubes
1 pound fresh lump crabmeat, drained
12 ZATARAIN'S Stuffed Olives or Holland Onions


1. Process first 6 ingredients in a food processor or blender 15 seconds or until blended. Remove and reserve 3 Tbsp. rémoulade sauce mixture. Stir together remaining rémoulade sauce mixture, avocado, and tomato in a medium bowl.

2. Place half of crabmeat in 6 martini glasses. Top evenly with avocado mixture and remaining half of crabmeat. Drizzle each evenly with reserved 3 Tbsp. rémoulade sauce mixture (about 1 1/2 tsp. each). Spear 2 stuffed olives onto a wooden pick, and place in a glass; repeat with remaining stuffed olives. Serve immediately.

Helen Conwell, Fairhope, Alabama,

Southern Living

January 2007
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