Crab Cocktail Recipes

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.

Steps:

• Mix the first 10 ingredients. Gently fold in shrimp, crab and avocados. Refrigerate, covered, at least 2 hours or until cold. Serve in martini glasses.

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.

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.

Steps:

• Stir together Clamato juice, ketchup, lime juice, hot sauce, salt, onion, and cilantro in a large bowl, then gently stir in avocado, crabmeat, and shrimp. Spoon into 6- or 8-ounce glasses or cups.

Steps:

• Put the fennel in a large bowl of ice-cold water with a squeeze of lemon juice. Leave for at least 30 mins to crisp up. Drizzle more lemon juice on the avocados to stop them browning. Whisk together all the ingredients for the Marie Rose sauce in a bowl with seasoning. Set aside to chill in the fridge.
• Just before serving, drain the fennel and toss with the remaining lemon juice, dill and some seasoning. Layer the lettuce, avocado, fennel and crab in 4 x half-pint glasses - or tumblers or jam jars. Add a spoonful of sauce to each, then repeat the layers until the glasses are full, finishing with the Marie Rose sauce. Sprinkle a pinch of cayenne pepper over each cocktail and serve with lemon wedges and toast, if you like.