Crab Martini (Paula Deen) |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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Ingredients:
1 pound jumbo or regular lump crabmeat |
2 lemons, zest grated and juiced, plus juice for coating glass rims |
about 1 tablespoon mayonnaise (just enough to hold it together) |
about 1 tablespoon dijon mustard |
12 asparagus stems, bottom halves chopped, tops left whole |
seasoned salt |
4 swiss chard leaves, to serve |
4 whole olives, for garnish |
4 lemon slices, for garnish |
water crackers or toast points, to serve |
Directions:
1. Just before serving, gently combine the crabmeat with the zest, juice, mayonnaise, mustard, and chopped asparagus stems; add seasoned salt, to taste.
2. To serve: spread some seasoned salt onto a plate, rim the martini glasses with lemon juice, and dip them into the salt. Line each glass with a chard leaf and fill with the crab mixture. Garnish each martini with 3 asparagus spears, an olive, and a lemon slice. Serve with water crackers or toast points.
3. Cooks note: Don't put this together until the last minute.
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