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Christmas Crabmeat and Shrimp Cocktail with Red Bell Pepper Aioli Recipe

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This recipe for Christmas Crabmeat and Shrimp Cocktail with Red Bell Pepper Aioli, by , is from The Dean Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Ann Dean
Added: Thursday, April 13, 2006


2 large ripe Hass avocados, peeled, seeded, and diced
2 teaspoons fresh lemon juice
2 tablespoons mayonnaise
1 tablespoon chopped green onions
2 teaspoons minced shallots
1 teaspoon Dijon mustard
Pinch salt
8 ounces lump crabmeat, picked over for shells and cartilage
Red Bell Pepper Aioli, recipe follows
8 ounces large shrimp, boiled, peeled, and chilled 1/2 cup finely diced tomatoes
Chopped chives, for garnish Long thinly sliced French bread croutons, for garnish
Red Bell Pepper Aioli: 1 large egg*
1 teaspoon white wine vinegar
1 large red bell pepper, roasted, peeled, seeded, and diced
1/2 teaspoon chopped garlic
1 tablespoon chopped fresh parsley leaves
1/4 teaspoon salt
Pinch cayenne
1/2 cup olive oil
1/2 cup vegetable oil

In a bowl, gently toss the diced avocado with 1 teaspoon of the lemon juice to prevent discoloration. Refrigerate until chilled, 30 minutes to 1 hour. In another bowl, combine the remaining lemon juice, mayonnaise, green onions, shallots, mustard, and salt. Gently fold in the crabmeat so as to not break the lumps. Adjust the seasonings to taste. Cover and refrigerate until ready to assemble. In the bottom of 4 or 6 tall martini glasses or small footed compotes or bowls, place the diced avocado. Top with a dollop of the red pepper aioli and arrange the crabmeat in the center of the sauce. Arrange the shrimp around the outside rims of the glasses or bowls, and top each serving of crabmeat with a heaping tablespoon of the tomatoes. Garnish with the chives and additional red pepper aioli, as desired, and French bread croutons. Serve immediately.
Red Pepper Aioli
In a food processor, pulse the egg and vinegar for 10 seconds. Add the roasted pepper, garlic, parsley, salt, and cayenne and pulse until smooth. With the machine running, slowly add the olive oil and vegetable oil through the feed tube and continue to process until the mixture forms a thick emulsion. Adjust the seasoning, to taste. Transfer to a clean container, cover, and refrigerate until ready to use. (The mayonnaise will keep for up to 1 day.)

Number Of Servings:
Number Of Servings:
Yield: 4 or 6 servings




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