Layered Shrimp and Crab Cocktail
| Vinaigrette: | |
| 3/4 | cup (6fl oz/180 ml) olive oil |
| Grated zest of 1 lemon | |
| 1/4 | cup (2fl oz/60 ml) fresh lemon juice |
| 1 | teaspoon Dijon mustard |
| 1 | clove garlic, finely chopped |
| 2 | teaspoons chopped fresh oregano |
| Pinch of saffron threads | |
| Kosher salt and freshly ground pepper | |
| Seafood Cocktail: | |
| 1 | pound (500 g) peeled cooked shrimp (prawns) |
| 3 | celery stalks, thinly sliced |
| 3 | green (spring) onions, including tender green tops, chopped |
| 1 | pound (500 g) crabmeat, picked over for shell fragments |
| 1 | fennel bulb, trimmed, quartered lengthwise, cored, and sliced crosswise paper thin |
| 6 | thin lemon slices |
| 6 | small bay leaves
To make the vinaigrette, in a small bowl, whisk together the olive oil, lemon zest, lemon juice, mustard, garlic, oregano, and saffron. Season to taste with salt and pepper. Wash and thoroughly dry six 1 ½ cups (12fl oz/375ml) 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 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 |
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