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Pacific Crab Martinis

Created and presented by Myra Kornfeld

Mango and avocado, as well as a picante Thai dressing complement the sweet-tasting crab in this martini appetizer.

Vital Choice Alaskan Tanner Crab meat comes ready to eat, or scoop some meat from Vital Choice Dungeness Crab or Alaskan King Crab. (After defrosting Dungeness or King Crab, simply crack open the claw and/or arm shells – which come pre-scored for your convenience – and scoop out the succulent meat.)

For an elegant presentation, serve in a martini glass accompanied by some avocado slices and chopped macadamia nuts.

Serves 4

½ cup fresh orange juice
1 tablespoon fresh lime juice
1 teaspoon lime zest
1 tablespoon Thai fish sauce*
1 Thai bird chili, minced
1 tablespoon organic macadamia nut oil

1 cup (about 12 oz) crab meat, defrosted (use one and one-half 8-oz pouches of thawed Tanner Crab, or scoop 1 cup of meat scooped from thawed Dungeness Crab or King Crab shells)
½ cup chopped mango
2 tablespoons chopped cilantro
¼ cup chopped scallions
½ avocado, small dice
2 tablespoons chopped macadamia nuts, for garnish
½ sliced avocado, for garnish
  • Add the orange juice to a medium skillet. Bring the liquid to a boil over high heat, then lower the heat to a rapid simmer, and let the orange juice reduce to 2 tablespoons, about 5 minutes. Transfer to a small bowl and stir in the lime juice, zest, fish sauce, chili, and the oil and set aside.
  • Mix together the crab, mango, cilantro, scallion, and avocado. Stir in the dressing and mix well.
  • Serve in martini glasses, with a garnish of sliced avocados and a sprinkling of macadamia nut garnish.

© Myra Kornfeld. All Rights Reserved

About Myra Kornfeld

A veteran restaurant chef, recipe developer and editor, private chef and menu consultant, Myra Kornfeld believes that good food, enjoyed in good company, with great conversation is among the greatest of life's pleasures.

Myra is the acclaimed author of several great cookbooks, including these titles available at

  • The Healthy Hedonist: More than 200 Delectable Flexitarian Recipes
  • The Healthy Hedonist Holidays
  • The Voluptuous Vegan: More than 200 Sinfully Delicious Recipes.

Myra Kornfeld is also the Head Chef & Content Manager of, an instructor at The Natural Gourmet School of Health and Culinary Arts, the Institute of Culinary Education in New York City, and the graduate program in Nutrition and Integrative Health at the Tai Sophia Institute.

Learn more at
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