SEAFOOD MARTINIS
makes approx. 12 martinis
1 pkg. (approx. 1-1/4 lb.) lobster claws, shelled & roughly chopped
1 pkg. (approx. 1-1/4 lb.) king crab legs, shelled & roughly chopped
3/4 lb. jumbo cooked shrimp, shelled, tails off & roughly chopped
1 bottle Heinz chili sauce
2-3 TBSP. bottled horseradish
3 stalks of celery hearts, finely chopped
4 green onions, finely chopped
a few dashes Frank’s Red Hot
a shot or two of your favorite Vodka (I used Belvedere)
1 head of Bibb Lettuce
12 large green olives stuffed with pimiento
toothpicks
Combine seafood with celery and green onion. Add chili sauce, vodka and horseradish, stir to combine. Add Frank’s Red Hot to taste, stir to combine. Cover & refrigerate for 30 minutes.
Line martini glasses with a lettuce leaf. Put a large spoonful of seafood in glass and garnish with a toothpick with an olive — just like a martini! Makes a fun party appetizer or first course. I bought frozen lobster claws and king crab legs at the Giant Eagle in Franklin at a great price. I’m not sure if they still have them but if they do they are in the frozen seafood section next to the fresh seafood case. The best way I have found to get the sweet meat out of the king crab legs and lobster claws is with a (clean) hammer. It’s great therapy, just be careful you don’t womp them too hard!!
