Fire-Roasted Crab Shooters
serves 8
1 can (14.5 oz) fire-roasted diced tomatoes, undrained
1/2 cup tomato juice
1 slice (1/4 inch thick) red onion
1 tablespoon cider vinegar
1 tablespoon olive or vegetable oil
1/2 teaspoon salt
3 drops red pepper sauce
1 small cucumber, peeled, diced (3/4 cup)
1 can (6 1/2 oz) special white crabmeat, drained (about 1 cup)
2 teaspoons coarsely chopped fresh dill weed
1. In food processor, place all ingredients except cucumber, crabmeat and dill weed. Cover; process with on-and-off pulses until mixture is coarsely pureed. Stir in cucumber.
2. Spoon about 1/3 cup tomato mixture into each of 8 martini or wine glasses. Spoon about 1 heaping tablespoon crabmeat onto center of each cocktail. Sprinkle dill weed over top.
serves 8
1 can (14.5 oz) fire-roasted diced tomatoes, undrained
1/2 cup tomato juice
1 slice (1/4 inch thick) red onion
1 tablespoon cider vinegar
1 tablespoon olive or vegetable oil
1/2 teaspoon salt
3 drops red pepper sauce
1 small cucumber, peeled, diced (3/4 cup)
1 can (6 1/2 oz) special white crabmeat, drained (about 1 cup)
2 teaspoons coarsely chopped fresh dill weed
1. In food processor, place all ingredients except cucumber, crabmeat and dill weed. Cover; process with on-and-off pulses until mixture is coarsely pureed. Stir in cucumber.
2. Spoon about 1/3 cup tomato mixture into each of 8 martini or wine glasses. Spoon about 1 heaping tablespoon crabmeat onto center of each cocktail. Sprinkle dill weed over top.
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