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Williams-Sonoma Wine Layered Shrimp and Crab Cocktail Williams-Sonoma Wine Layered Shrimp and Crab Cocktail

Layered Shrimp and Crab Cocktail

Individually packed jars make it easy to serve shellfish outside for a sunny brunch. The cocktails can be prepared up to 12 hours ahead and stored in the refrigerator. Look for ready-to-serve shrimp and crabmeat at seafood counters. Use ice packs for transport, and keep the cocktails cold until ready to serve.
B Cellars Blend 23
Our B Cellars Blend 23 and other Rich Full-Bodied White Wines pair nicely with this recipe.
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Ingredients:
  • 3/4 cup olive oil
  • Grated zest of 1 lemon
  • 1/4 cup fresh lemon juice
  • 1 tsp. Dijon mustard
  • 1 garlic clove, finely chopped
  • 2 tsp. chopped fresh oregano
  • Pinch of saffron threads
  • Kosher salt and freshly ground pepper, to taste
  • 1 lb. peeled cooked shrimp
  • 3 celery stalks, thinly sliced
  • 3 green onions, white and light green portions, chopped
  • 1 lb. crabmeat, picked over to remove any shell fragments
  • 1 fennel bulb, trimmed, quartered lengthwise, cored and sliced crosswise paper-thin
  • 6 thin lemon slices
  • 6 small bay leaves
Directions:
In a small bowl, whisk together the olive oil, lemon zest, lemon juice, mustard, garlic, oregano and saffron. Season the vinaigrette with salt and pepper.

Wash and thoroughly dry six 1 1/2-cup canning jars with glass lids and wire bale closures. Place half of the shrimp in the bottoms of the 6 jars, dividing them evenly. Top with half of the celery, green onions, crabmeat and fennel slices. Repeat the layers, starting with the shrimp and finishing with the fennel slices. Drizzle the vinaigrette into the jars, dividing it evenly. Garnish the top of each jar with a lemon slice and a bay leaf. Close the lids and refrigerate the jars for at least 2 hours or up to 12 hours to blend the flavors.

Just before serving, rock each jar back and forth a few times to distribute the vinaigrette. Serve cold directly from the jars.

Serves 6.

Adapted from Williams-Sonoma Outdoor Entertaining, by George Dolese (Free Press, 2005).
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