Crabmeat Cocktail (gf) Recipe

Chill bowl

Fill a medium mixing bowl with ice and a little cold water; set a second (smaller) bowl on top to rest while you prepare ingredients. This keeps the crab cold and helps preserve texture.

Place the picked-over crabmeat into the chilled smaller bowl. Gently fluff the crab with a fork to separate lumps; avoid smashing the lumps to preserve texture.

Halve, pit and dice the avocado into 1/2-inch pieces. Immediately toss diced avocado with a pinch of the lemon vinaigrette (reserve the rest) or a few drops of lemon juice to retard browning.

Carefully fold the diced avocado and 2 tablespoons of the snipped chives into the crabmeat. Add 1/2 teaspoon of the sea salt and 1/2 teaspoon of the black pepper; fold gently until just combined. Taste and adjust seasoning if needed.

Return the assembled crab salad to the refrigerator while you finish the vinaigrette so it stays cold (about 10–15 minutes).

In a small bowl or jar combine the lemon juice, white wine vinegar, Dijon mustard, honey, fine sea salt and freshly ground black pepper. Whisk briefly to dissolve the salt and honey.

Slowly stream in the extra-virgin olive oil while whisking vigorously (or pour oil into jar, add other ingredients, and shake vigorously) to create an emulsion.

Stir in the truffle oil last — start with 1 teaspoon, taste and add up to 1/2 teaspoon more if you want a stronger truffle aroma. The truffle oil is potent; a little goes a long way.

Taste and adjust balance: add a touch more honey if too acidic, or a few drops more lemon if you prefer brighter acidity. Reserve about 2 tablespoons to toss with avocado and use the remaining vinaigrette for plating.

Spoon or ring the crabmeat salad into chilled serving glasses or onto chilled plates. For a classic cocktail presentation, layer a spoonful of diced avocado on the bottom or create a bed of avocado and place crab on top.

Drizzle 1 to 2 teaspoons of the Lemon Truffle Vinaigrette over the crab portion and around the plate. Do not drown the crab; vinaigrette should brighten and lightly coat.

Garnish with remaining snipped chives and a few microgreens or baby herb leaves. Place a lemon wedge alongside for extra acidity at the table.

Serve immediately while crab is cold. Leftover vinaigrette can be refrigerated in a covered container for up to 3 days; gently re-emulsify by shaking or whisking before using.