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Crab Martini Recipe

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This recipe for Crab Martini, by , is from The Sirmon Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Tedra Sirmon
Added: Wednesday, April 1, 2009


12 to 15 fresh asparagus stalks
1 cup mayonnaise
2 tablespoons spicy or Dijon mustard
2 to 3 small tomatoes, diced
Juice and zest of 1 lemon, plus more for dipping glass
1 pound lump crab meat, cleaned, picked and cooked
1 pound claw crab meat, clean, picked and cooked
Lemon pepper and seasoning salt
House Seasoning, recipe follows
Crab boil seasoning (recommended: Old Bay)
Lemon wedges, for garnish
Olives, for garnish

In a large pot bring salted water to a boil and blanch the asparagus by placing them in boiling salted water for 1 minute, and immediately shocking them in a bowl of ice water (an ice water bath.) Trim the very bottom of the asparagus and discard. Cut off the top 2 inches of the asparagus and set aside for garnish. Finely chop the remaining asparagus. In a medium bowl, combine the asparagus with the mayonnaise, mustard, tomatoes, lemon zest and lemon juice. Gently fold the crabmeat into the asparagus mixture and season to taste with lemon pepper and House Seasoning. Using the extra lemon juice wet the rim of the martini glass and dip it into the crab boil seasoning. Put the crab mixture into the prepared glass and serve with the asparagus tops, lemon wedges, and olives as garnish.

House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder

Mix ingredients together and store in an airtight container for up to 6 months.

Number Of Servings:
Number Of Servings:
4 to 6 servings




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