Crab Salad with Sting Ray Granite

  • Granite:
  • 2 c. Blue Crab Bay Co.® Sting Ray® Bloody Mary Mixer
  • Juice and zest of one lemon
  • 1 tbsp. Blue Crab Bay Co.® Herbs for Seafood
  • 1/3 c. lemon-flavored vodka
  • Salt
  • Freshly ground pepper
  • Options: grated horseradish, Worcestershire sauce, cayenne, sugar
  • Salad:
  • 1/2 lb. fresh lump crabmeat
  • 1/2 c. extra-virgin olive oil
  • Juice and zest from 1 lemon
  • 11/2 c. chopped arugula
  • 2 tbsp. shallots, minced
  • 2 tbsp. red bell pepper, minced
  • 2 tbsp. capers, drained
  • 1 tsp. Blue Crab Bay Co.® Herbs for Seafood
  • Salt
  • Freshly ground pepper
  • Ganish:
  • Pickled shrimp
  • Cilantro, chopped
For granite, combine first four ingredients, then season with salt and pepper to taste; add options as desired. Pour into shallow container, and place in freezer. Run a fork through granite every 30 minutes while freezing to achieve granular texture. For salad, gently fold together all ingredients except seasonings. Avoid breaking crab lumps. Season with herbs; add salt and pepper to taste. Keep refrigerated until ready to serve. Fill four martini glases with salad, top with ganite, garnish, and serve wih cocktail forks. Servs four.
Wholesaler Login

Need Help, Contact Us


Products with this recipe
Copyright © 2021 Blue Crab Bay Co., All rights reserved