Best Metro Bis Crab Cocktail Recipes

Crab Cocktail image

Provided by Nigella Lawson

Yield Makes 2 servings

Number Of Ingredients 11

1/4 cup mayonnaise
1/4 teaspoon soy sauce
1/4 teaspoon Worcestershire sauce
few drops sesame oil
1/2 teaspoon wasabi paste
1/4 inch fresh ginger
1 lime, halved
1 1/2 cups white crab meat
enough Chinese leaf cabbage to line 2 small plates when shredded
1 scallion
approximately 1 teaspoon pink peppercorns

Steps:

In a bowl, combine the mayonnaise, soy sauce, Worcestershire sauce, sesame oil and wasabi. Peel and mince or grate the ginger into the bowl and add the zest of 1/2 the lime. Squeeze 1/2 teaspoon of lime juice into the bowl and mix everything together.
Toss the crab in the sauce, and then finely shred the Chinese leaf cabbage.
Arrange a bed of shredded cabbage on two plates. Divide the crab between them, piling it into the center of each one. Finely chop the scallion and scatter over each plate and then bash some pink peppercorns either in a pestle and mortar - rich in lewd symbolism - or put them in a freezer bag, close it and hit with a rolling pin (more of a comedy moment) and sprinkle these, too, over the crab cocktails.
Cut the remaining lime half into wedges and put on the side of the plates for extra spritzing.

Elegant Crab Cocktail image

Provided by Millereg

Time P1D

Yield 6-12 servings, depending on presentation, 6-12 serving(s)

Number Of Ingredients 13

1 lb backfin crab meat, picked over
1/4 cup red bell pepper, finely chopped
1/3 cup vidalia onion, finely chopped
salt and pepper, to taste
1 tablespoon orange juice concentrate
1 teaspoon lemonade concentrate
1/2 teaspoon lemon, zest of, finely grated
1/2 teaspoon orange zest, finely grated
1/4 cup mayonnaise
1/4 cup sour cream
1/3 cup chili sauce
1 teaspoon fresh tarragon leaf, chopped
chives or parsley, to garnish

Steps:

Mix all ingredients (except crab) together and pour over crab.
Let set to blend flavors in refrigerator as time permits (for at least 1 hour; preferably for up to 24 hours).
Serve piled in lettuce-lined martini glasses or mounded on scallop shells (available in finer kitchen supply stores).
Endive or cucumber"boats" are a good substitute for these presentations.
Garnish with fresh chives or sprigs of parsley.

Nutrition Facts : Calories 112.7, Fat 2.8, SaturatedFat 1.3, Cholesterol 64.1, Sodium 433.3, Carbohydrate 6.2, Fiber 1.2, Sugar 4.1, Protein 14.5

Crab Cocktail Americana image

Provided by Food Network Kitchen

Categories appetizer

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 10

1/2 cup mayonnaise
2 teaspoons ground mustard
1 teaspoon Worcestershire sauce
1/4 teaspoon finely grated lemon zest
1 pound jumbo crabmeat, picked through to remove any bits of shell and cartilage
2 medium Roma tomatoes, cored, seeded and chopped (about 2/3 cup)
1 firm, ripe avocado, diced
Kosher salt
4 to 6 small Boston lettuce leaves
Lemon wedges, for garnish

Steps:

1. Whisk together the mayonnaise, mustard, Worcestershire and lemon zest in a medium bowl. Set aside half of the mustard sauce in a small bowl for topping the cocktail.
2. Gently toss the crab, 1/2 cup of the tomatoes and the avocado with the remaining sauce. Season with salt.
3. Arrange the lettuce leaves in 4 to 6 martini glasses. Spoon the crab salad on top. Garnish with a dollop of the reserved sauce, the remaining tomatoes and lemon wedges.