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How to Make Flan
Peruvian Arroz con Pollo
Crab Gazpacho Cocktails
crab gazpacho cocktails
can (14.5 oz) Muir Glen™ organic fire-roasted diced tomatoes, undrained
cup tomato juice
slice (1/4 inch) red onion
tablespoon cider vinegar
tablespoon olive or vegetable oil
drops red pepper sauce
small cucumber, peeled, diced (3/4 cup)
can (6 1/2 oz) special white crabmeat, drained (about 1 cup)
teaspoons coarsely chopped fresh dill weed
In food processor, place all ingredients except cucumber, crabmeat and dill weed. Cover; process, using quick on-and-off motions, until mixture is coarsely pureed. Stir in cucumber.
Spoon about 1/3 cup tomato mixture into each of 8 martini or wine glasses. Spoon about 1 heaping tablespoon crabmeat onto center of each cocktail. Sprinkle dill weed over top.
Canned crabmeat comes in different styles and varieties, including lump (most expensive), white and claw (least expensive). We chose the white for the best appearance in this elegant appetizer. Frozen crabmeat can be used instead of the canned, if desired.
Nothing is more refreshing than chilled gazpacho on a hot summer evening! If desired, chill the tomato-cucumber mixture up to 1 hour before spooning into glasses. A bonus is the flavors will have blended more.
Calories from Fat
% Daily Value
% Daily Value*:
0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 1/2 Lean Meat; 0 High-Fat Meat; 0 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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