Crabmeat Cocktail Recipe

Prepare vinaigrette

In a small bowl or jar combine the minced shallot, fresh lemon juice, Dijon mustard and honey. Whisk briefly to emulsify the mustard and lemon.

Slowly drizzle in the extra-virgin olive oil while whisking continuously (or close jar and shake vigorously) until the dressing becomes glossy and slightly thickened.

Stir in the truffle oil, then season with fine sea salt and 1/2 teaspoon freshly ground black pepper. Taste and adjust acidity or salt: add up to 1 tsp more lemon juice or a pinch more salt if desired. Set aside at room temperature.

Prepare crabmeat

Inspect the lump crabmeat for any shell fragments and gently pick them out with tweezers if present. Keep crabmeat chilled until assembly.

Prepare avocado

Cut the avocado in half, remove the pit, and scoop the flesh into a bowl. Gently dice into 1/2-inch pieces. Lightly toss the avocado with 1/2 teaspoon lemon juice (from the vinaigrette amount) and a pinch of sea salt to prevent browning.

Combine crab and dressing

Place the crabmeat in a chilled mixing bowl. Add 2 tablespoons of the prepared Lemon Truffle Vinaigrette and gently fold the dressing through the crab with a rubber spatula, taking care not to break up the lumps. Taste and season with up to 1/4 teaspoon sea salt and a few grinds of black pepper if needed.

Assemble cocktail

On each serving plate, arrange a lettuce leaf or two as a bed. Place about 3 ounces (roughly 85 g) of dressed crab onto the lettuce. Spoon a quarter of the diced avocado beside or partially underneath the crab to create contrast in color and texture.

Drizzle an additional 1/2 teaspoon of Lemon Truffle Vinaigrette over the assembled crab and avocado for brightness and truffle aroma.

Garnish each portion with a sprinkle of finely chopped chives (about 1/2 tablespoon per serving), a light pinch of sea salt, and freshly ground black pepper. Add a lemon wedge and optional microgreens or frisée. Serve immediately with toasted brioche or crostini on the side.