top of page
  • Writer's picturefrench creek kitchen

Crab Cocktail with Rhubarb Cocktail Sauce

Updated: May 26, 2022

makes 6 small or 4 large appetizer servings





















Crab Cocktail:


1 cup crab meat

2 tablespoons mayonnaise

1 tablespoon chives, thinly sliced

1/4 teaspoon kosher salt

chive blossoms for garnish, optional

1 recipe rhubarb cocktail sauce, recipiie follows


Place the crab meat, mayonnaise, chives and kosher salt in a small bowl and gently mix together.


Place a a few spoonfuls of rhubarb cocktail sauce in the bottom a small glass or jar. Top with a large spoonful of the crab mix. Top with a few chive blossoms of chopped chives for garnish. Serve immediately or cover and refrigerate for up to 3 hours before serving.


Rhubarb Cocktail Sauce:


1 cup rhubarb ketchup, recipe follows

2 tablespoons fresh horseradish, grate

or

2 teaspoons jarred horseradish, plus more to taste

2 teaspoons fresh lemon juice


In a medium bowl whisk all the ingredients together. Set aside at room temperature for 15 minutes. Taste and adjust seasoning with horseradish, lemon juice and salt to taste.

Rhubarb Ketchup:

3 cups chopped rhubarb

1/2 cup chopped shallot

1/4 cup sugar

1/4 cup brown sugar

juice and zest of 1 large lemon

1/4 cup apple cider vinegar

1 teaspoon mustard seeds

1 teaspoon dry mustard


Directions:

Place all the ingredients in a small saucepan and place over medium heat. Bring to a boil, then turn down to a simmer and simmer for 20 minutes.

Turn the heat off and cover the pot and let sit for 15 minutes.

Using an immersion blender or blender, blend the mixture until smooth.

Move to a heat safe container and cool to room temperature on the counter before moving it to the refrigerator to chill completely before using. The rhubarb ketchup will keep in there refrigerator for 5 days.

7 views0 comments

Recent Posts

See All
Post: Blog2_Post
bottom of page