If you’re a regular reader here, I bet you’ve noticed Dorothy. You’d know her by the entertaining and insightful comments she leaves.
Just about a year ago, she left a comment on my Mexican Corn on the Cob post. But this comment included a recipe to try and I FINALLY got around to it.
Why did I wait so long?
I debated with myself (a favorite activity of mine 🙂 ) about whether to call this a ‘salad’ or a ‘cocktail’. We had it as a starter salad, thus the plate. But it would also be festive to serve it piled into martini glasses (as you might with Crab Salad). And that way, the recipe would serve more people. Because, you know, crab. At least here it’s about $40 a pound.
This is the perfect partner to anything you’ll be grilling this summer. It’s a combination of three buttery-in-their-own-way ingredients: shrimp, crab, avocado – tossed in a light and spicy tomato based dressing.
Thanks for a winner of a recipe, Dorothy! I love that you’re here…xo
And if you love seafood like we do, don’t miss these other delicious recipes: Bacon Wrapped Shrimp, Bacon Wrapped Scallops, Shrimp Creole, Shrimp Tacos, Salt and Pepper Shrimp and Coconut Shrimp.
Dorothy's Shrimp Crab and Avocado Salad
Ingredients
- 1-1/2 cups spicy tomato juice such as V8 or R.W. Knudsen Very Veggie Spicy
- 1/4 cup ketchup
- 4 tablespoons fresh lime juice about 2 limes
- generous pinch of salt
- hot pepper sauce to taste, such as Tabasco or Cholula
- 2 medium shallots finely chopped
- 1/4 cup chopped fresh cilantro
- 1 avocado diced
- 1/2 pound fresh crab meat
- 1/2 pound cooked shrimp preferably with tail in tact (just because they're pretty 🙂 )
Instructions
- In a medium bowl whisk together tomato juice, ketchup, lime juice and salt. Season to taste with hot pepper sauce to taste. Stir in shallots and cilantro.
- Gently fold avocado, crab and shrimp into tomato juice mixture.
- Divide between 4 plates and serve.
Beeta @ Mon Petit Four says
June 20, 2016 at 11:47 pmLove this recipe, so thanks to Dorothy too for the contribution. Big fan of all the ingredients, and I think the spicy tomato dressing would just make me swoon. Love your photography and props as well, sweets <3
P.S. I had to read the price of crab in your area like 3x till I believed what I read!! I've been able to snag crab at my local fish market for $2 a pound!! What the heck! Now I'll be appreciating the crab a lot more!
Marissa says
June 22, 2016 at 1:36 pmAwww, thanks Beeta! Just to clarify, that’s for fresh crab already pulled from the shell. $2 a pound for whole crab sounds like a plan to me though – gotta love living near the ocean!
Kevin | Keviniscooking says
June 15, 2016 at 1:49 pmDorothy for the win… and don’t forget Gary, her partner in crime! This seafood plate is a winner. I haven’t had crab in so long, This is inspiring, look deelish. Thanks Marissa – and Dorothy. 🙂
Nagi@RecipeTinEats says
June 13, 2016 at 3:13 pmSCREECH!!! Dorothy is the BEST!!! This looks absolutely amazing Marissa! And you know what? We (Aussies) know this as Prawn Cocktail 🙂 Our Prawn Cocktails are different to what you guys know them as. It’s delicious! This recipe is bang on!! N x
Marissa says
June 14, 2016 at 10:59 amIsn’t she wonderful!? We’ve got to go visit her…we can do a southern food – blogger road trip (hello BBQ!!!)! 🙂 I had no idea that this was an Aussie-style dish too. Awesome!
Erin | Thanks for Cookin says
June 13, 2016 at 2:13 pmI adore shrimp and avocado together so next time I’m splurging on the crab, too, for this recipe! Delicious! And that’s so cool this recipe came from a reader…. HI DOROTHY!
Marissa says
June 14, 2016 at 10:59 amWhat a sweet comment. 🙂 Thanks, Erin.
Faith (An Edible Mosaic) says
June 12, 2016 at 7:03 amNow this is a lovely way to showcase crab! I love the pairing with avocado and that tomato-based dressing sounds like it adds just the right touch of acidity, sweetness, and tang!
Marissa says
June 12, 2016 at 9:34 amThank you, Faith! You described it perfectly.
Helen @ Scrummy Lane says
June 12, 2016 at 1:27 amAmazing salad! You’re right that it seems like a cross between a salad and a ‘cocktail’ with all that lovely sauce on it.
I’m so glad you got around to making your reader’s recipe, too – I’m sure she’ll be thrilled!
Marissa says
June 12, 2016 at 9:35 amThanks, Helen. 🙂
Lorraine @ Not Quite Nigella says
June 12, 2016 at 12:35 amOh you guys have some lovely summer weather to enjoy beautiful salads! I wish we did because this looks right up my alley. Who am I kidding, I’ll make it anyway 😀
Marissa says
June 12, 2016 at 9:35 amhaha, why wait for summer, right? 😉
Tom says
June 11, 2016 at 6:42 pmMarissa this recipe is a good reason why you need to come east to Virginia for a visit. Crab is expensive, but not $40 a pound! On this side of the Mississippi we are partial to Chesapeake Blue Crabs, which are the best that can be found! Of course IMHO 🙂 In fact last weekend we sat on the porch and enjoyed a 1/2 bushel.
Our problem making this salad would not be paying for the crab, but finding a fresh ripe avocado. 🙂
Looks like Dorothy’s salad will have to be added to our summer menu!
Happy Summer!
Marissa says
June 12, 2016 at 9:36 amSold! Sitting on that porch with you and Janet and a bushel of crab sounds fantastic. 🙂
Dorothy Dunton says
June 10, 2016 at 7:44 pmHi Marissa! I am so honored that you posted this! I wasn’t sure when I gave this recipe to you that it would be up to your standards. I am smiling from ear to ear! 🙂
Marissa says
June 12, 2016 at 9:38 amWhat a sweet note. Thank you for such a delicious recipe, my friend. 🙂