California Crab Cocktail

Serves: 6

Time: about 5-10 minutes

Difficulty: Easy



1 8 oz can quality lump crab meat

4 limes

1 tsp Cranky Rooster Jalapeno Hot Sauce

1 bunch Chives for garnish

1 packet fajita seasoning

1 Roma tomato for garnish

6 tablespoons guacamole



With crab meat generally considered an East Coast delicacy, this decidedly West Coast treatment is sure to turn heads. I serve this quick and easy dish in six martini glasses, but several small bowls would work as well, or one large buffet style serving dish.

1) Set the glasses out and fill them to about ¾ full with crab. Be sure to fluff the crab before adding it to the glasses, making it easier to eat and economizing your supplies of crab meat. Just toss it about with your hands so it doesn’t have that packed appearance.

2) Next, take three of your limes and slice them in half. Squeeze out the juice of half a lime over each glass of crab, and follow with a generous dash of hot sauce on each, and then dust each with some of the seasoning. If fajita seasoning is unavailable, any zesty Mexican style seasoning mix will work well. Slice the remaining lime into six rings, and do the same with the tomato.

3) Cut a slit halfway into each of the slices and use the opening to attach them to the rims of the glasses. Top with a heaping tablespoon of guacamole (you can use store bought guacamole, but be sure to make certain that it’s made from avocados and not sour cream. Making your own is much more rewarding, and a recipe for it follows)

4) Finally, cut the chives to about the length of your index finger, and plant them sticking up out of the guacamole.



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