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Christmas Crabmeat and Shrimp Cocktail with Red Bell Pepper Aioli (Emeril Lagasse) Recipe

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Christmas Crabmeat and Shrimp Cocktail with Red Bell Pepper Aioli (Emeril Lagasse)
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Ingredients
22
Count
Nutrition
804
Calories
Total time
65
Minutes
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Ingredients:

Directions:

  1. In a bowl, gently toss the diced avocado with 1 teaspoon of the lemon juice to prevent discoloration. Refrigerate until chilled, 30 minutes to 1 hour.
  2. In another bowl, combine the remaining lemon juice, mayonnaise, green onions, shallots, mustard, and salt. Gently fold in the crabmeat so as to not break the lumps. Adjust the seasonings to taste. Cover and refrigerate until ready to assemble.
  3. In the bottom of 4 or 6 tall martini glasses or small footed compotes or bowls, place the diced avocado. Top with a dollop of the red pepper aioli and arrange the crabmeat in the center of the sauce. Arrange the shrimp around the outside rims of the glasses or bowls, and top each serving of crabmeat with a heaping tablespoon of the tomatoes. Garnish with the chives and additional red pepper aioli, as desired, and French bread croutons. Serve immediately.
  4. Red Bell Pepper Aioli:
  5. In a food processor, pulse the egg and vinegar for 10 seconds. Add the roasted pepper, garlic, parsley, salt, and cayenne and pulse until smooth. With the machine running, slowly add the olive oil and vegetable oil through the feed tube and continue to process until the mixture forms a thick emulsion. Adjust the seasoning, to taste.
  6. Transfer to a clean container, cover, and refrigerate until ready to use. (The mayonnaise will keep for up to 1 day.)
  7. Contains Raw Eggs: The Food Network Kitchen suggest caution in consuming raw and lightly cooked eggs due to the slight risk of salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly refrigerated, clean grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. For recipes that call for eggs that are raw or undercooked when the dish is served, use shell eggs that have been treated to destroy salmonella, by pasteurization or another approved method.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 803.79 Kcal (3365 kJ)
Calories from fat 667.79 Kcal
% Daily Value*
Total Fat 74.2g 114%
Cholesterol 82.28mg 27%
Sodium 896.6mg 37%
Potassium 162.56mg 3%
Total Carbs 19.68g 7%
Sugars 2.12g 8%
Dietary Fiber 1.29g 5%
Protein 17.93g 36%
Vitamin C 35mg 58%
Vitamin A 0.7mg 25%
Iron 13.5mg 75%
Calcium 31.8mg 3%
Amount Per 100 g
Calories 316.88 Kcal (1327 kJ)
Calories from fat 263.27 Kcal
% Daily Value*
Total Fat 29.25g 114%
Cholesterol 32.44mg 27%
Sodium 353.47mg 37%
Potassium 64.09mg 3%
Total Carbs 7.76g 7%
Sugars 0.84g 8%
Dietary Fiber 0.51g 5%
Protein 7.07g 36%
Vitamin C 13.8mg 58%
Vitamin A 0.3mg 25%
Iron 5.3mg 75%
Calcium 12.5mg 3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 22
    Points
  • 23
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Total Fat

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