Food Network
Home> Recipes> Seafood>
Crab Martini Recipe

Crab Martini

Show:

Episode:

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (18)

Browse Reviews by Keywordnew!

Loading review filters...

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

or Sign Up to Review

Average Rating:

Total Reviews: 18

Showing 1-10 of 18

Sort by:

Newest

  • on February 23, 2013

    Flag

    For those that didn't like this, I found a similar recipe that calls for 1-2 medium tomatoes and it says to blanche the asparagus in boiling salt water for one minute and then dip them into ice water. I also used spicy brown mustard instead of dijon as I really don't care for dijon in most recipes.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on October 24, 2012

    Flag

    I tried this & it was quick & easy but the taste was terrible, plain & simple. I love Paula but this was bad, plain & simple.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on July 20, 2011

    Flag

    OMG! This recipe is so good! I have made it so many times!! I also discovered that lump crab meat has barely any calories, about 60 per serving. When Im trying to eat lite, I quickly make this and of course don't bother putting it in a glass with all the fixings each time.Talk about losing weight while eating deliciously.

    Sometimes I add another tablespoon of mayo to it. And sometimes I put a little less mustard in it because the taste of the mustard can be overpowering. The key to this crab salad is to stir this very gently, keeping the meat together so you bite down into big lumps of crab.

    I usually use crab claw meat when I make this because it's less expensive then the superlump crab meat and I find it just as satisfying..

    I also threw a big dinner party and made these gorgeous crab martinis for everyone. The table setting looked beautiful. And we got lots and lots of compliments on how beautiful and how tasty the martinis were.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on May 09, 2011

    Flag

    We made it for Mother's Day 2011 - My niece and myself. We were able to accommodate my triathlete sis (lemon juice and zest only w/ a garlic aioli that my mother in law finished (huge testament!. Great food - great evening and thank you Paula - you get a bad rap for the butter, but this was light, delicious, fun and Beautiful! Hats Off!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on April 20, 2011

    Flag

    Thanks for the helpful reviews below CherryUGA - those where you've actually tried the recipe. If you want to critique the recipe BEFORE you try it - IN ORDER to 'help us all' - you might try to get your own show. It's just not helpful at all what you would change for your own home..

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on July 13, 2010

    Flag

    I just saw a show with this recipe. Not sure if it was the Garden Party show, but Paula used a whole cup of mayo and used Old Bay Seasoning on the rim of the glasses. I have not tried the recipe yet, but when I do, I'll start with the smaller amount of mayo and add more if needed.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on August 06, 2009

    Flag

    I believe this Crab Martini recipe is better than the Uncle --'s Crab Martini recipe.

    It was soo good!!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on July 14, 2008

    Flag

    I served for a gala dinner party on Saturday evening and it was a great hit and beautiful.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on August 16, 2007

    Flag

    FINALLY, a chef that realizes that you need to ENHANCE the taste of crab, not hide it! I'm from Maryland and have been disgusted as one chef after another rolls crabcakes in bread or cracker crumbs and adds unnecessary ingredients to crab recipes. Paula knows how to make a tasty crab treat so you can actually taste the crab!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on April 18, 2007

    Flag

    Fantastic receipe & so easy! I was unsure about the asparagus (blanched,steamed etc. I blanched mine-wonderful. Can even use without a flooded post "Karina" mud filled oven.
    Paula you are the best! Can't wait to have a stove again so I can try many more of your receipes. Susan

    people found this review Helpful.
    Was this review helpful to you? Yes | No
« Previous 1 2 Next »
Advertisement
[an error occurred while processing this directive]

See More Recipes Like This From Food.com

Food Network Store

Browse More Products

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Food Network Food Network
© 2013 Television Food Network G.P. All rights reserved.