Crab Cocktail with Lemon Aioli
- For aioli, place the lemon peel, lemon juice, egg product, hot pepper sauce, garlic, salt, and pepper in a food processor or blender. Cover and process or blend until combined. With the processor or blender running, add oil in a thin, steady stream until the mixture is the consistency of mayonnaise. Transfer to a small bowl; cover and chill up to 48 hours.
- In a chilled large mixing bowl, beat the whipping cream with an electric mixer on medium speed until soft peaks form. Gradually fold the whipped cream into the mayonnaise mixture.
- To serve, divide crabmeat among 50 small glasses, such as shot glasses. Top each with 1 tablespoon of the whipped cream mixture. Top each with caviar. Garnish with chive stems. Makes 50 servings
Nutrition Facts (Crab Cocktail with Lemon Aioli)
- Per serving:
- 114 kcal cal.,
- 8 g fat
- (2 g sat. fat,
- 40 mg chol.,
- 171 mg sodium,
- 1 g carb.,
- 9 g pro.
- Percent Daily Values are based on a 2,000 calorie diet