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Crab Martini
Created by: Howcan Team
Ingredients
- 1 pound lump crab meat
- 1/4 cup red onion, finely chopped
- 1/4 cup red bell pepper, finely chopped
- 1/4 cup cucumber, finely chopped
- 2 tablespoons fresh cilantro, chopped
- 1/4 cup fresh lime juice
- 2 tablespoons olive oil
- 1 teaspoon hot sauce
- Salt and pepper to taste
- 4 martini glasses
Instructions
- In a large bowl, combine 1 pound of lump crab meat, 1/4 cup of finely chopped red onion, 1/4 cup of finely chopped red bell pepper, 1/4 cup of finely chopped cucumber, and 2 tablespoons of chopped fresh cilantro.
- In a small bowl, whisk together 1/4 cup of fresh lime juice, 2 tablespoons of olive oil, 1 teaspoon of hot sauce, and salt and pepper to taste.
- Pour the dressing over the crab mixture and gently toss to combine.
- Divide the crab mixture evenly among 4 martini glasses.
- Chill in the refrigerator for at least 30 minutes before serving.
- Garnish with a sprig of cilantro and a lime wedge, if desired.
- Serve and enjoy!
The Crab Martini is a luxurious seafood dish that has become a favorite in upscale restaurants around the world. This elegant appetizer typically features succulent lump crab meat, mixed with a zesty cocktail sauce, and served in a martini glass for a touch of sophistication. Renowned chefs like Gordon Ramsay and Emeril Lagasse have put their own spin on this classic dish, elevating it to new heights of culinary artistry. The best versions of this dish can be found in coastal regions known for their fresh seafood, such as the Pacific Northwest or the Chesapeake Bay area. The key to a perfect Crab Martini lies in using high-quality crab meat and crafting a flavorful cocktail sauce with a perfect balance of tangy and spicy notes. For a unique twist, some chefs incorporate avocado or mango for a tropical flair, adding a burst of freshness to the dish. Whether enjoyed as an indulgent appetizer or a light main course, the Crab Martini continues to delight diners with its exquisite flavors and elegant presentation.
15 min
4
180 calories
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