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Pacific Crab Martinis

Recipe by Myra Kornfeld
Mango and avocado, as well as a picante Thai dressing complement the sweet-tasting crab in this martini appetizer. Vital Choice Alaskan Tanner Crab meat comes ready to eat, or scoop some meat from Vital Choice Dungeness Crab or Alaskan King Crab. After defrosting Dungeness or King Crab, simply crack open the claw and/or arm shells – which come pre-scored for your convenience – and scoop out the succulent meat. For an elegant presentation, serve in a martini glass accompanied by some avocado slices and chopped macadamia nuts.
Yield: Serves 4
Total Time: 20 min
Prep: 15 min
Cook: 5 min
Additional:
Ingredients
/product/wild-alaskan-tanner-crabmeat-1lb
1 tablespoon fresh lime juice
1 teaspoon lime zest
1 tablespoon Thai fish sauce
1 Thai bird chili, minced
1 tablespoon organic macadamia nut oil
½ cup chopped mango
2 tablespoons chopped cilantro
¼ cup chopped scallions
½ avocado, small dice
2 tablespoons chopped macadamia nuts, for garnish
½ sliced avocado, for garnish
Preparation
1.  Add the orange juice to a medium skillet. Bring the liquid to a boil over high heat, then lower the heat to a rapid simmer, and let the orange juice reduce to 2 tablespoons, about 5 minutes.
2.  Transfer orange juice to a small bowl and stir in the lime juice, zest, fish sauce, chili, and the oil and set aside.
3.  Mix together the crab, mango, cilantro, scallion, and avocado. Stir in the dressing and mix well.
4.  Serve in martini glasses, with a garnish of sliced avocados and a sprinkling of macadamia nut garnish.
About Myra Kornfeld
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