Wednesday, January 2, 2013

Crab Cocktail

Living in the desert most of the time motivates me to run not walk to get my hands on the fresh crab when I get back to the northwest. Fresh crab is all but non existant in the desert.

Of course there are no fishing boats cruising past the pool.
The first thing I do when I land in Seattle is grab my cloth bags and head to Pike Place Market. It is literally 1 block from our condo. My favorite things I trek back up that hill home with are fresh crab, brie and other wonderful cheeses from DeLaunrenti's, wonderful meats from their deli, and an array of seasonal vegetables from the huge selection of organic growers that line the streets.
Our dinner that night will always begin with an amazing "Crab Cocktail". This is where the heavens open and the angels sing.....

I know many people use other greens ect... in their cocktails but we love just very thin sliced celery. Feel free to use whatever greens you like for this.
I simply used clear coffee mugs that work great for us however if you have guests just use your fancy stemwear.
Easy and elegant.
Crab Cocktail
3 large celery ribs-sliced very thin
1/4 lb fresh bulk crab

Cocktail Sauce
1/2 cp ketchup SF-GF
1 Tbs Horseradish-or to taste
2 tsp lemon juice
1/2 tsp worcestershire-SF 
salt & pepper to taste

Start with a bit of cocktail sauce in the bottom then layer the celery, crab and cocktail sauce.
Make ahead and refridgerate until time for appitizers.

Look up, the angels are singing!!!!