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.

Yield: Makes 6 servings
Recipe from Southern Living

More From Southern Living

Recipe Time

Prep Time:


Ingredients

  • 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

Preparation

  1. 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. 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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Crab, Avocado, and Tomato Martini Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy