See Also: Appetizers · Cooking Club · Fish and Seafood · XYZ
Crab Cocktail
From Dorothy McNett's recipes at www.dorothymcnett.com. If time permits, make the sauce and refrigerate several hours to further blend the flavors. Then add the tangerine, avocado and crab and serve.
1/4 cup catsup
2 tablespoons chili sauce or bbq sauce
1 teaspoon prepared horseradish
zest of 1 tangerine
2 tablespoons tangerine juice (save the rest as whole segments)
zest of 1 lemon
1 tablespoon lemon juice
1-2 green onions, thinly sliced
1-2 drops tabasco sauce, if desired
about 1/2 tangerine segments
1 avocado, diced
1-2 cups crab meat
Combine the catsup, chili sauce, horseradish, tangerine and lemon zest and juices, green onions and tabasco sauce. Blend well. Gently stir in the tangerine segments, diced avocado and crab meat. This is best served in individual cocktail or martini glasses.
Recipe created 2012-12-30.
