This could very well be the ultimate seafood cocktail, served with a light-bodied sauce instead of the typical red glop. With lots of vegetables to balance the chunks of shrimp and crab, it can be served as a salad as well as a palate- and eye-pleasing appetizer.

Seafood Avocado Cocktail

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Fresh avocado with lime, cilantro, and onion.

Guacamole

An adult shake containing Butterfinger bits, Irish cream liqueur, butterscotch liqueur and vanilla vodka.

Buttery Fingers

smoked pecan pimento cheese, roasted yellow tomato jam

In a large bowl, combine cornmeal, all-purpose flour, baking powder, salt, and black pepper. Mix well.

Mix the Dry Ingredients

In another bowl, whisk together eggs and milk. Stir in the smoked pecan pimento cheese and crab meat until well combined.

Combine Wet Ingredients

Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.

Combine Mixtures

In a deep skillet or pot, heat vegetable oil over medium heat until it reaches 350°F (175°C).

Heat the Oil

Using a tablespoon or a small scoop, drop spoonfuls of the batter into the hot oil. Fry in batches for about 3-4 minutes on each side or until golden brown.

Fry the Puppies

Remove the puppies from the oil and drain on paper towels. Serve warm with roasted yellow tomato jam.

Drain and Serve

crab meat

smoked pecan pimento cheese

cornmeal

all-purpose flour

baking powder

salt

black pepper

eggs

milk

vegetable oil

roasted yellow tomato jam