Ingredients
1/2 pound Maryland lump crabmeat
For the vinaigrette:
1 cup tomato juice
1/2 cup horseradish
1 tablespoon Dijon mustard
1 teaspoon sugar
1/2 teaspoon celery salt
2 tablespoons lemon juice
1 tablespoon Worchestershire sauce
3 dashes Tabaso sauce
2 tablespoons olive oil
For the pickled onions:
1/2 cup thinly sliced onions
1/4 cup vinegar
Pinch of sugar
Pinch of kosher salt
Optional garnishes:
1/4 cup vodka
Katifi (shredded filo dough found frozen in Middle Eastern market, baked and crumbled on top)
Preparation
Mix all of the vinaigrette ingredients together in a medium-sized bowl. This can also be done in a martini shaker and poured from it if you are looking to impress your friends. Slice the onion and put it in a shallow dish or bowl. Top with vinegar, salt and sugar and let sit for 10 minutes.
To assemble, divide the crab evenly in 6 martini glasses. Place several pickled onion slices on top of the crab meat. Pour 1/4 cup of the vinaigrette over the top of each glass of crabmeat and granish each with a tablespoon or more of good-quality vodka. Top with 2 tablespoons of katafi.
Leftover vinaigrette and pickled onins can be refrigerated for up to two weeks.
