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.