Crab Martini

  • Level: Easy
  • Total: 10 min
  • Prep: 10 min
  • Yield: 4 servings
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1 pound jumbo or regular lump crabmeat

2 lemons, zest grated and juiced, plus juice for coating glass rims

About 1 tablespoon mayonnaise (just enough to hold it together)

About 1 tablespoon Dijon mustard

12 asparagus stems, bottom halves chopped, tops left whole

Seasoned salt

4 Swiss chard leaves, to serve

4 whole olives, for garnish

4 lemon slices, for garnish

Water crackers or toast points, to serve


  1. Just before serving, gently combine the crabmeat with the zest, juice, mayonnaise, mustard, and chopped asparagus stems; add seasoned salt, to taste.
  2. To serve: spread some seasoned salt onto a plate, rim the martini glasses with lemon juice, and dip them into the salt. Line each glass with a chard leaf and fill with the crab mixture. Garnish each martini with 3 asparagus spears, an olive, and a lemon slice. Serve with water crackers or toast points.

Cook’s Note

Don't put this together until the last minute.

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