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King Crab and Gulf Shrimp Cocktail

By

The Local Palate, June/July 2016, page 72.

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Rate this recipe 4.5/5 (4 Votes)

Ingredients

  • 3 Alaskan king crab legs, cooked and shelled
  • 24 Gulf shrimp, cooked and peeled
  • 1 head romaine lettuce
  • 1/2 cup finely shredded cabbage
  • Juice of 1 lime
  • Salt
  • 3 radishes, sliced
  • Ritz crackers
  • Chipotle Cocktail Sauce
  • 2 cups ketchup
  • 3 limes, juiced
  • 2 tablespoons red wine vinegar
  • 2 tablespoons chipotle purée
  • 2 tablespoons Tabasco
  • 1/2 small onion, finely chopped
  • 2 avocados, peeled, pitted, and roughly
  • chopped
  • 1 bunch cilantro, leaves only, chopped

Details

Adapted from politicalavenue.com

Preparation

Step 1

1. Chill crabmeat and shrimp.
2. Wash and dry lettuce, then finely shred ½
cup and combine in a small bowl with shredded
cabbage. Chill shredded lettuce mixture and
remaining leaves until ready to use.
3. To make Chipotle Cocktail Sauce, combine
ketchup, lime juice, vinegar, chipotle purée,
and Tabasco in a medium glass bowl. Stir in onion,
avocado, and cilantro.
4. To assemble, place shredded lettuce mixture
in the bottom of a large glass dish. Season to taste
with lime and salt. Pour cocktail sauce evenly over
lettuce mixture; top with shrimp and then crab.
Cover and chill if not serving immediately.
5. Cover bottom of 6 martini or cocktail glasses,
or salad bowls, with a few leaves of chilled
romaine. Spoon salad mixture over lettuce
leaves, and garnish with sliced radishes.
6. Serve with crackers on the side.
Yield: 6 servings

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