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Spicy Crab and Avocado Cocktail

2 cups chopped Roma tomatoes

1/2 cup fresh lime juice

1/4 cup salsa (commercial brand of your choice)

2 tablespoons catsup

1 teaspoon granulated sugar

1 teaspoon hot pepper sauce

Salt and freshly ground pepper, to taste

3 medium avocados, peeled and cut into 1/2-inch chunks

1/2 pound cooked Dungeness crab meat (very fresh, please!)

1/2 cup finely diced red onion

8 cilantro sprigs, for garnish

In a blender or food processor, combine the tomatoes, lime juice, salsa, catsup, sugar and hot pepper sauce.

Blend to a coarse puree. Adjust seasonings, adding salt, pepper and perhaps more sugar, to taste (The sauce can be prepared at least 48 hours ahead and refrigerated until ready to use).

In a bowl, gently toss together the avocados, crab meat and red onion, then divide between 8 cocktail glasses.

Spoon some of the tomato puree over the top of each, garnish with a cilantro sprig and serve.

Makes 8 servings.