Seafood Salad Martini With Vodka Habanero Dressing

This was included in a Baltimore Sunpapers restaurant review several years ago, with professional-sized quantities, DH called the chef, and he kindly broke it down to more manageable proportions. All together, it is quite expensive, but a BIG hit at a "gourmet" dinner party. I found fairly inexpensive large martini glasses at Marshall's and Pier 1, heavy glass with a blue rim. A tad labor-intensive, but worth it.

• Ready In: 5 hrs
• Serves: 8

Ingredients

• 1  whole fresh habanero pepper, seeded and chopped
• 1  ripe mango, peeled and cubed
• 1  sweet red pepper, seeded and diced
• 1 (14 ounce) can crushed tomatoes
• 1  carrot, peeled and diced
• 1⁄8 cup dry mustard
• 2 1⁄2 tablespoons light brown sugar, packed
• 1⁄8 cup cider vinegar
• 4  tablespoons vodka, unflavored
• 2 1⁄2 garlic cloves
• 1  teaspoon curry powder
• 1⁄2 teaspoon cumin powder
• 1  teaspoon salt
• 1⁄2 teaspoon black pepper
• 1⁄2 teaspoon catsup
• 3  lbs  fresh  seafood, of choice (steamed or cooked)
• 8  slices celery, julienned
• 8  lemon twists
• 1⁄2 lb lump crabmeat

Directions

1. Combine all ingredients EXCEPT seafood, and lemon and celery garnish, in a large saucepan, bring to boil and simmer for 1 hour.
2. NOTE: Combination of shrimp,scallops, mussels, and or lobster, to equal 3 pounds.
3. Puree in blender or food processor: taste and adjust seasonings.
4. NOTE: Habenero and Scotch Bonnet chilies are among the hottest available. Jalapeño is milder, if preferred. Use gloves to handle raw.
5. Cool dressing for 1 hour before serving.
6. To assemble: In a beautiful martini glass. Layer seafood and dressing to top of glass.
7. Any left over sauce may be saved and frozen.
8. Chill at least 2 hours before serving.
9. Garnish with celery and lemon twists.
10. Top with 1 ounce of crab meat per serving.