Bright, fresh and delicious, this crab cocktail makes a stunning appetizer or special course that will dazzle guests as you ring in the New Year. Enjoy with wine or champagne, toasted baguette slices, noisemakers and fireworks.
Prep time: 30 min
Special equipment: cocktail glasses
6 oz Dungeness crab lump meat, picked over
½ English cucumber, seeded
½ ripe mango, pitted and peeled
1 ripe avocado, pitted and peeled
2 T fresh cilantro leaves, torn
Lime Cilantro Dressing, recipe follows
Additional, for plating:
baguette slices, toasted
lime, sliced for garnish
Dice cucumber, mango and avocado into ¼” pieces. Add all ingredients to a large mixing bowl. Drizzle with Lime Cilantro Dressing (recipe follows) and gently combine, stirring once or twice, just to coat, being careful not to “cream” avocados for best appearance. Add to cocktail glasses, a little at a time, to keep rim of glass clean. Slice baguette and brush with olive oil; broil for 1 min, or until lightly toasted. Top crab cocktail with cilantro and a lime slice for garnish. Serve warm toast points alongside.
Lime Cilantro Dressing
3 T seasoned rice vinegar
2 T fresh lime juice
1 T honey
½ t Tapatio or other hot sauce, as desired
1/3 c extra virgin olive oil
2 T cilantro, chopped
pinch of salt
Combine all dressing ingredients.