Metro Bis 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 all of the vinaigrette ingredients together in a medium-sized bowl. This can also be done in a martini shaker and poured from it if you are looking to impress your friends. Slice the onion and put it in a shallow dish or bowl. Top with vinegar, salt and sugar and let sit for 10 minutes. To assemble, divide the crab evenly in 6 martini glasses. Place several pickled onion slices on top of the crab meat. Pour 1/4 cup of the vinaigrette over the top of each glass of crabmeat and granish each with a tablespoon or more of good-quality vodka. Top with 2 tablespoons of katafi. Leftover vinaigrette and pickled onins can be refrigerated for up to two weeks.

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.

Steps:

• Mix all of the vinaigrette ingredients together in a medium-sized bowl. This can also be done in a martini shaker and poured from it if you are looking to impress your friends. Slice the onion and put it in a shallow dish or bowl. Top with vinegar, salt and sugar and let sit for 10 minutes. To assemble, divide the crab evenly in 6 martini galsses. Place several pickled onion slices on top of the crab meat. Pour 1/4 cup of the vinaigrette over the top of each glass of crabmeat and garnish each with a tablespon or more of good-quality vodka. Top with 2 tablespoons of katafi. Leftover vinaigrette and pickled onions can be refrigerated for up to two weeks.