makes 6 small or 4 large appetizer servings
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
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.
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
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.