Mexican Crabmeat Cocktail

(WTNH) - Cooking for CASA benefits Children in Placement with a night of food and fun.

The event will be at Amarante's Sea Cliff at 62 Cove St. in New Haven on Wed. May 9th from 6-9pm. Tickets are $50 each and the proceeds support Children in Placement Connecticut.

Learn more at their website.

Coctel Carne de Cangrejo
Mexican Crabmeat Cocktail

Ingredients
1 Romaine heart, finely shredded
3 Radishes, matchstick cut
1 Seedless orange zested, peeled & diced small
2 Limes zested, rolled, cut in 1/2
¼ Cup packed fresh cilantro, course chopped
½ Cup red onion, fine diced
2 Ripe avocados
2 Ripe plum tomatoes
6 Cloves of roasted garlic, chopped fine
3 Tablespoons sea salt
1 Teaspoon fresh cracked pepper
1 Serrano pepper, fine diced
1 Red jalapeño, fine diced
12 oz good quality claw crab meat

Procedure
Make Salsa Mexicano: In a bowl mix tomato, 1 tsp salt, good pinch of cilantro, 1 Tbl diced Serrano pepper, juice of ½ lime, set aside

Make avocado mousse: mash avocado meat with a fork in bowl until smooth, add roasted garlic, good pinch cilantro, juice of  ½ lime

2 Tbl salt, 1Tbl diced red jalapeño,  mix well and set aside.

Make crab meat ceviche:  mix in bowl in this order, 1 tsp salt, 1 tsp serrano pepper, diced oranges, juice of ½ lime, orange zest let stand 5 min, add crab meat toss gently, set aside

Make lettuce  mix: mix together lettuce, radishes, 1 Tbl lime zest, 1 tsp cider vinegar, fresh cracked pepper, set aside

Assembly
In a glass of your choice about 4” high ( Margarita, Martini, Wine ) Place lettuce mix on bottom of glass, place avocado mousse on top of lettuce, place crab mix on top of avocado, finish with a spoon of Salsa Mexicano  on top of crab meat, garnish with a small romaine leave, cilantro and lime slice.