Chipotle Cocktail Sauce
Submitted by: Joe Maiuri, InFusion Sales Group
This decadent appetizer is made superb with a generous dollop of our Chipotle Chili Aioli.
2 ripe avocados, peeled, pitted, and diced
2 Tbsp lemon juice, divided use
2 Tbsp mayonnaise
1 Tbsp chopped green onions
1 tsp dried mustard
salt, to taste
1/2 lb lump crab meat
3/4 cup Tulkoff Chipotle Chili Aioli
1/2 lb large steamed shrimp
1/2 cup diced tomato
1 tsp chopped chives
1 6″ flat bread, cut into wedges and toasted
In a bowl, gently toss the diced avocado with 1 teaspoon of the lemon juice. Set aside in the fridge for one hour.
In another bowl, combine the remaining lemon juice, mayonnaise, green onions, mustard, and salt. Gently fold in the crab meat. Adjust seasonings to taste. Cover and refrigerate.
Evenly divide the avocado and place on the bottom of four cocktail glasses. Top each with the chipotle aioli, and arrange the crabmeat mixture in the center of the aioli dollop. Arrange the shrimp on the side of the glass and garnish with the chopped tomato and chives.
Serve with toasted flat bread wedges.
Chipotle Chili Aioli Winner, 1st Spotlight Recipe Challenge