2006 Menus & Recipes

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MARYLAND LUMP CRAB COCKTAIL

Christopher Prosperi of Metro Bis, Simsbury, CT

For the pickled onions:

• 1/2 cup thinly sliced onions
• 1/4 cup white vinegar
• 1 teaspoon sugar
• 1/2 teaspoon kosher salt

For the Bloody Mary dressing:

• 1 cup tomato juice
• 1/2 cup horseradish
• 1 tablespoon Dijon mustard
• 1/2 teaspoon black pepper
• 1 teaspoon sugar
• 1/2 teaspoon celery salt
• 2 tablespoons lemon juice
• 1 tablespoon Worchestershire sauce
• 3 dashes Tabasco, as desired
• 2 tablespoons olive oil

The crab:

• 1/2 pound Maryland lump crab meat

garnishes:

• 1/4 cup Grey Goose Vodka
• Katafi (Shredded phyllo dough found frozen in Middle Eastern markets: bake; crumble on top)

Cook’s note: Pasteurized lump crab meat can be replaced by cooked shrimp in this recipe.

To prepare the pickled onions:
Thinly slice onion and place it in a shallow dish or bowl. Top with vinegar, salt, and sugar and let sit at room temperature for 10 to 30 minutes.

To prepare the Bloody Mary dressing:
Mix all the dressing ingredients together in a medium-sized bowl. This can also be done in a martini shaker and poured from it.

To assemble the “cocktail”:
Divide crab evenly among six martini glasses. Place several pickled onion slices on top of the crab meat. Pour 1/4 cup of the vinaigrette into each glass over the crab meat and garnish with a tablespoon (or more) of Grey Goose vodka. Top with 2 tablespoons katafi,if available.

Leftover vinaigrette and pickled onions can be regrigerated for up to two weeks.