King Crab and Cantaloupe Margarita
Recipe courtesy of National Fisheries Institute.
1 (8-ounce) container Phillips King Crab meat, segment into desired sized pieces
2 limes (1 teaspoon lime zest, 1 tablespoon fresh squeezed lime juice and wedges for garnish)
1 tablespoon jalapeño jelly
1 tablespoon orange juice
1 tablespoon tequila
1 cup (1/2-inch) diced ripe cantaloupe melon
1 teaspoon kosher salt
2 tablespoons sanding sugar (coarsely ground white sugar)
Shredded iceberg lettuce
- In small mixing bowl whisk together lime zest, lime juice, jelly, orange juice, and Tequila. Fold in melon and crab meat. Cover and chill at least 1 hours to blend flavors before serving.
- To Serve: "rim" each serving glass with lime juice.
- Mix together kosher salt and sanding sugar. Dip glass in sugar/salt mixture to coat.
- Place about 2 to 4 tablespoons shredded lettuce in the bottom of each glass. Mound marinated crab and melon mixture on top. Garnish with lime wedges.
Makes 4 servings.
Source: Phillips Foods, Inc.
Recipe and photograph courtesy of National Fisheries Institute.