Crab, Avocado, and Tomato Martini

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.

Southern Living JANUARY 2007

  • Yield: Makes 6 servings
  • Prep time: 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.


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Crab, Avocado, and Tomato Martini Recipe