A delicious crabtini. Photo courtesy Ruth’s
When you’re cooking a fancy dinner, there are tricks to shave time and effort. We typically do this by making first courses and desserts that are simple yet impressive.
One of our go-to first courses is a slice of store-bought pâté with a lightly-dressed mesclun salad, cornichons, pickled onions and some halved grape tomatoes for color. Another is a crabtini.
A crabtini is a crab cocktail served in a Martini glass. Thanks so much to Lynne Olver of FoodTimeline.org, whose research indicates that the originator of the concept appears to be Ruth’s Chris Steakhouse, circa 2005.
The crabtini has inspired chefs to create even more elaborate preparations like this molded crab cocktail. But, seeking the quick and easy, we emulated Ruth’s Chris to make our own crabtini:
Ingredients For 6-8 Servings
red bell pepper; lemon or lime wedges
1. GENTLY toss the crab with capers, onion, parsley, Creole seasoning, salt and pepper and vinaigrette. Taste and adjust seasonings as desired.
2. PLACE romaine leaves upright in a Martini glass. Place a mound of the crab salad in the glass.
3. GARNISH with caviar and serve with lemon or lime wedges.
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