Fire-Roasted Crab Shooters
This is taken from the Betty Crocker Website; when I first posted this, I had not made it yet — which was sort of a “no no”, as I really only want the “tried and true” recipes on Today’s Cliche. However, I decided to make it for Christmas Eve… and bring it over (in a car… with 4 screaming kids… was I crazy??) for a cocktail hour. It went well, looked super hard and fancy… but wasn’t too challenging at all (well, the car looked like the leather seats menstruated, but other than that, the recipe at the cocktail party was a hit!
|1||can (14.5 oz) Muir Glen® organic fire-roasted diced tomatoes, undrained|
|1/2||cup tomato juice|
|1||slice (1/4 inch thick) red onion|
|1||tablespoon cider vinegar|
|1||tablespoon olive or vegetable oil|
|3||drops red pepper sauce|
|1||small cucumber, peeled, diced (3/4 cup)|
|1||can (6 1/2 oz) special white crabmeat, drained (about 1 cup)|
|2||teaspoons coarsely chopped fresh dill weed|
*** I added Old-Bay, and REALLY REALLY wish I added a tablespoon of crushed red pepper, or cumin, or cayenne pepper.
- The guests enjoyed it, and said it tasted like gaspacho, almost… but without a “kick”. Hence, the advice to add a pepper, above. When I make this again, there’s no way I won’t add a kicker.
- Lastly, I would NOT prepare this TOO far in advance, as it really needs to stay chilled, and these will NOT fit in your fridge after they’re in their presentation glasses.
The lil tidbit of advice that I can give… is that if you are traveling in a car with them (again, not recommended, but if necessary), use these muffin tins to put the shot glasses in. Also, I HIGHLY, HIGHLY recommend AGAINST using any tall stemmed martini glasses when traveling with them!