Spicy Crab & Avocado Cocktail

Amalia Moreno Damgaard is helping us celebrate Valentine’s Day with a recipe that she says is a fancier version of a shrimp cocktail.

COCTEL DE CANGREJO Y AGUACATE
Spicy Crab and Avocado Cocktail
Recipe by chef Amalia Moreno-Damgaard (AmaliaLLC.com)

Serves 8 people

1 8-ounce jar lump crabmeat, drained, picked over to remove any shell bits or cartilage
1/2 cup thinly sliced red onion
1/2 cup finely diced vine-ripened tomatoes
1 tablespoon finely chopped cilantro
2 teaspoons olive oil
2 teaspoons freshly squeezed lime juice
1/2 teaspoon kosher salt
Freshly ground black pepper
4 avocados, pitted, peeled, halved
Lime juice
Kosher salt and freshly ground black pepper
1 cup Salsa para Coctel (spicy cocktail sauce with lime and cilantro, see below)

Adorno (Garnish)

Cilantro sprigs
Lime slices

  1. Combine the first 8 ingredients in a bowl and mix them gently to keep the crabmeat as chunky as possible. Taste and adjust seasonings, if needed.
  2. To prepare the avocados, halve them the long way. Remove the peels and pits. Brush each avocado half with lime juice and sprinkle it with salt and pepper. Cut a small slice off the rounded bottom of each half to flatten it. Invert 1 avocado half on a plate (pitted side down) and place the other half on top of it (pitted side up) and secure in place.
  1. Fill each top avocado half with 1 heaping tablespoon of the crab filling. Surround each set of halves with the cocktail sauce.
  1. Serve the dish garnished with cilantro sprigs and saltine crackers.

SALSA PARA COCTEL
Spicy Cocktail Sauce with Lime and Cilantro
Recipe by chef Amalia Moreno-Damgaard (AmaliaLLC.com)

Makes a little over 1 cup

3 garlic cloves
3/4 tablespoon roughly chopped cilantro stems
2 bird’s eye (Thai) chiles
1 cup roughly chopped red bell peppers
4 tablespoons freshly squeezed lime juice
1/2 teaspoon kosher salt
Freshly ground black pepper

  1. Combine all the ingredients in a blender and purée until smooth. Taste and adjust seasonings, if needed.
  2. Use immediately or store in the refrigerator for later use. This sauce keeps for 2 days.
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