Shrimp, Crab, Avocado Martini With White Balsamic Remoulade
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Salad1 lb large shrimp raw, shells on1 lb crabmeatlemon slicessalt & pepper2 -celery stalks-diced3 -green onions-sliced2-hard boiled eggs-diced¼ c. capers (optional)2- firm avocado, diced in ½ “ chunksWhite Balsamic Remoulade½ c. white balsamic vinegar¾ c. olive oil¼ c. lemon juice2 - cloves garlic-crushed½ c. mayo-light is good2 -TBL Dijon mustard1 -2 TBL dill weed-fresh is good, chopped fine
Cover raw shrimp with shells on, with water and lemon slices. Cook until shrimp is pink and cool. Then take shells off, clean, and cut rough chop into 1” chunks. Drain crabmeat. Place shrimp, crabmeat, celery, green onion, diced eggs, and avocado in large mixing bowl.
To make Remoulade: place all ingredients for White Balsamic Remoulade in small bowl and whisk well until emulsified.
Pour Remoulade over seafood mixture and toss gently. Serve in Martini glasses, top with avocado slice and dill weed sprig, and place slice of lemon on side of glass. Serves 6.
Number of Servings: 6
Recipe submitted by SparkPeople user ANNETTEBELISLE.
To make Remoulade: place all ingredients for White Balsamic Remoulade in small bowl and whisk well until emulsified.
Pour Remoulade over seafood mixture and toss gently. Serve in Martini glasses, top with avocado slice and dill weed sprig, and place slice of lemon on side of glass. Serves 6.
Number of Servings: 6
Recipe submitted by SparkPeople user ANNETTEBELISLE.
Nutritional Info Amount Per Serving
- Calories: 619.9
- Total Fat: 50.0 g
- Cholesterol: 182.2 mg
- Sodium: 1,991.7 mg
- Total Carbs: 18.3 g
- Dietary Fiber: 2.8 g
- Protein: 23.8 g
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