SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Crab Cocktail with Lemon Aioli

Makes: 50 servings
Prep 1 hr Chill Up to48 hrs
Crab Cocktail with Lemon Aioli
  • 1 1/2  teaspoons  finely shredded lemon peel
  • 1/3  cup  lemon juice
  • 2  tablespoons  refrigerated or frozen egg product, thawed
  • 1 - 2  dashes bottled hot pepper sauce
  • 1  clove garlic, minced (1/2 teaspoon)
  • 1/4  teaspoon  salt
  • 1/8  teaspoon  ground black pepper
  • 1 1/2  cups  olive oil
  • 3/4  cup  whipping cream
  • 4  pounds  cooked dungeness crabmeat, coarsely chopped
  •  Caviar
  •  Chive stems

1. 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.

2. 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.

3. 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)
  • Servings Per Recipe 50,
  • cal. (kcal) 114,
  • Fat, total (g) 8,
  • chol. (mg) 40,
  • sat. fat (g) 2,
  • carb. (g) 1,
  • pro. (g) 9,
  • vit. A (IU) 97,
  • vit. C (mg) 2,
  • sodium (mg) 171,
  • calcium (mg) 30,
  • iron (mg) 0,
  • Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe