Christmas Crabmeat and Shrimp Cocktail with Red Bell Pepper Aioli
- 2 large ripe Hass avocados, peeled, seeded, and diced
- 2 teaspoons fresh lemon juice
- 2 tablespoons mayonnaise
- 1 tablespoon chopped green onions
- 2 teaspoons minced shallots
- 1 teaspoon Dijon mustard
- Pinch salt
- 8 ounces lump crabmeat, picked over for shells and cartilage
- Red Bell Pepper Aioli, recipe follows
- 8 ounces large shrimp, boiled, peeled, and chilled
- 1/2 cup finely diced tomatoes
- Chopped chives, for garnish
- Long thinly sliced French bread croutons, for garnish
- Red Bell Pepper Aioli:
- 1 large egg*
- 1 teaspoon white wine vinegar
- 1 large red bell pepper, roasted, peeled, seeded, and diced
- 1/2 teaspoon chopped garlic
- 1 tablespoon chopped fresh parsley leaves
- 1/4 teaspoon salt
- Pinch cayenne
- 1/2 cup olive oil
- 1/2 cup vegetable oil
In a bowl, gently toss the diced avocado with 1 teaspoon of the lemon juice to prevent discoloration. Refrigerate until chilled, 30 minutes to 1 hour.
In another bowl, combine the remaining lemon juice, mayonnaise, green onions, shallots, mustard, and salt. Gently fold in the crabmeat so as to not break the lumps. Adjust the seasonings to taste. Cover and refrigerate until ready to assemble.
In the bottom of 4 or 6 tall martini glasses or small footed compotes or bowls, place the diced avocado. Top with a dollop of the red pepper aioli and arrange the crabmeat in the center of the sauce. Arrange the shrimp around the outside rims of the glasses or bowls, and top each serving of crabmeat with a heaping tablespoon of the tomatoes. Garnish with the chives and additional red pepper aioli, as desired, and French bread croutons. Serve immediately.Red Bell Pepper Aioli:
In a food processor, pulse the egg and vinegar for 10 seconds. Add the roasted pepper, garlic, parsley, salt, and cayenne and pulse until smooth. With the machine running, slowly add the olive oil and vegetable oil through the feed tube and continue to process until the mixture forms a thick emulsion. Adjust the seasoning, to taste.
Transfer to a clean container, cover, and refrigerate until ready to use. (The mayonnaise will keep for up to 1 day.)
Contains Raw Eggs: The Food Network Kitchen suggest caution in consuming raw and lightly cooked eggs due to the slight risk of salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly refrigerated, clean grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. For recipes that call for eggs that are raw or undercooked when the dish is served, use shell eggs that have been treated to destroy salmonella, by pasteurization or another approved method.
Recipe courtesy Emeril Lagasse, 2003
Recipe courtesy of Emeril Lagasse
Recipe courtesy of Rachael Ray