Christmas Crabmeat and Shrimp Cocktail with Red Bel

Name: Christmas Crabmeat and Shrimp Cocktail with Red Bell Pepper Aioli
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large ripe Hass avocados, peeled, seeded, and diced; 2 teaspoons fresh lemon juice; 2 tablespoons mayonnaise; 1 tablespoon chopped green onions; 2 teaspoons minced shallots; 1 teaspoon Dijon mustard; Pinch salt; 8 ounces lump crabmeat, picked over for shells and cartilage; Red Bell Pepper Aioli, recipe follows; 8 ounces large shrimp, boiled, peeled, and chilled; 1/2 cup finely diced tomatoes; Chopped chives, for garnish; Long thinly sliced French bread croutons, for garnish; 1 large egg*; 1 teaspoon white wine vinegar; 1 large red bell pepper, roasted, peeled, seeded, and diced; 1/2 teaspoon chopped garlic; 1 tablespoon chopped fresh parsley leaves; 1/4 teaspoon salt; Pinch cayenne; 1/2 cup olive oil; 1/2 cup vegetable oil

Servings: persons

2 large ripe Hass avocados, peeled, seeded, and diced
2 teaspoons fresh lemon juice
2 tablespoons mayonnaise
1 tablespoon chopped green onions
2 teaspoons minced shallots
1 teaspoon Dijon mustard
Pinch salt
8 ounces lump crabmeat, picked over for shells and cartilage
Red Bell Pepper Aioli, recipe follows
8 ounces large shrimp, boiled, peeled, and chilled
1/2 cup finely diced tomatoes
Chopped chives, for garnish
Long thinly sliced French bread croutons, for garnish
1 large egg*
1 teaspoon white wine vinegar
1 large red bell pepper, roasted, peeled, seeded, and diced
1/2 teaspoon chopped garlic
1 tablespoon chopped fresh parsley leaves
1/4 teaspoon salt
Pinch cayenne
1/2 cup olive oil
1/2 cup vegetable oil

1
In a bowl, gently toss the diced avocado with 1 teaspoon of the lemon juice to prevent discoloration.
2
Refrigerate until chilled, 30 minutes to 1 hour.
3
In another bowl, combine the remaining lemon juice, mayonnaise, green onions, shallots, mustard, and salt.
4
Gently fold in the crabmeat so as to not break the lumps.
5
Adjust the seasonings to taste.
6
Cover and refrigerate until ready to assemble.
7
In the bottom of 4 or 6 tall martini glasses or small footed compotes or bowls, place the diced avocado.
8
Top with a dollop of the red pepper aioli and arrange the crabmeat in the center of the sauce.
9
Arrange the shrimp around the outside rims of the glasses or bowls, and top each serving of crabmeat with a heaping tablespoon of the tomatoes.
10
Garnish with the chives and additional red pepper aioli, as desired, and French bread croutons.
11
Serve immediately.
12
In a food processor, pulse the egg and vinegar for 10 seconds.
13
Add the roasted pepper, garlic, parsley, salt, and cayenne and pulse until smooth.
14
With the machine running, slowly add the olive oil and vegetable oil through the feed tube and continue to process until the mixture forms a thick emulsion.
15
Adjust the seasoning, to taste.
16
Transfer to a clean container, cover, and refrigerate until ready to use.
17
(The mayonnaise will keep for up to 1 day.)

692

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 2 large ripe Hass avocados, peeled, seeded, and diced, 2 teaspoons fresh lemon juice, 2 tablespoons mayonnaise, 1 tablespoon chopped green onions, and more.

Yes, Christmas Crabmeat and Shrimp Cocktail with Red Bell Pepper Aioli falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Christmas Crabmeat and Shrimp Cocktail with Red Bell Pepper Aioli

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions