Food Network: Crab Martini

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Crab Martini
Recipe courtesy Bubba Hiers

Ingredients
12 to 15 fresh asparagus stalks
1 cup mayonnaise
2 tablespoons spicy or Dijon mustard
2 to 3 small tomatoes, diced
1 lemon, zested and juiced, plus more for dipping glass
1 pound lump crabmeat, cleaned, picked and cooked
1 pound claw crabmeat, clean, picked and cooked
Lemon pepper and seasoning salt
House Seasoning, recipe follows
Crab boil seasoning (recommended: Old Bay)
Lemon wedges, for garnish

Olives, for garnish

Instructions
In a large pot bring salted water to a boil and blanch
the asparagus by placing them in boiling salted water for 1 minute, and
immediately shocking them in a bowl of ice water.

Trim the very bottom of the asparagus and discard. Cut off the top 2-inches of the
asparagus and set aside for garnish. Finely chop the remaining asparagus. In a
medium bowl, combine the asparagus with the mayonnaise, mustard, tomatoes, lemon
zest and lemon juice. Gently fold the crabmeat into the asparagus mixture and
season to taste with lemon pepper, seasoning salt and House Seasoning.

Using the extra lemon juice wet the rim of the martini glass and dip it into the

crab boil seasoning. Put the crab mixture into the prepared glass and serve with
the asparagus tops, lemon wedges, and olives as garnish.

House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up to 6 months.