Crab Martini

  • Yield : 4 servings
  • Prep Time : 10m
  • Cook Time : 1m
  • Ready In : 10m
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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


Step 1

Just before serving, gently combine the crabmeat with the zest, juice, mayonnaise, mustard, and chopped asparagus stems; add seasoned salt, to taste.

Step 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.

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