Recipe by Mulligan
From the "All Around the World Cookbook," this recipe comes from a Soviet Georgian restaurant that is only open for private functions. To present this, take the martini glasses and dip the rim in simple syrup. Then dip the rim into a plate with dill before filling to make for a pretty presentation.
- 2 granny smith apples, cored and diced
- 2 lemons, juice of
- 1 lb lump crabmeat
- 1⁄4 cup fresh dill, chopped
- 2 tablespoons chives, fresh
- salt and pepper
- 1⁄2 cup mayonnaise
- 1 lemon, zest of
- 1 tablespoon Dijon mustard
- 2 ripe plum tomatoes, cored, seeded and diced
- 2 teaspoons fresh chives
- 8 sprigs fresh dill
Directions See How It's Made
- For the salad, toss the diced apples with the lemon juice in a bowl to prevent discoloration.
- Place the crabmeat in another bowl. Pick through to make sure all cartilage and shells have been removed.
- Drain the apples, pat them dry and add to the crabmeat along with the dill, chives, salt and pepper. Toss gently to combine.
- For the dressing, whisk the mayonaise, lemon zest, lemon juice and mustard together. Gently fold the dressing into the salad with a rubber spatula being careful not to break up the crab too much. Refrigerate up to 1 hour.
- For the garnish, toss together the tomato and chives. Divide the salad among 8 large martini glasses. Sprinkle the tops with the tomato garnish and place a sprig of dill atop each portion.