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350g cooked fresh crab meat or 2 x 170g cans crab meat, drained Bloody Mary mix: 1 litre chilled tomato juice 2 tbsp worcestershire sauce 2 tbsp lemon juice 2 tsp tabasco sauce 2 tbsp very finely chopped celery (optional) ¼-½ cup vodka (optional) salt and ground black pepper To serve: juice of 1 lime or lemon
© Annabel Langbein Media
Bloody Mary mix:
To make Bloody Mary Mix, stir tomato juice in a jug with worcestershire sauce, lemon juice and tabasco, and celery and vodka, if using. Season to taste with salt and pepper. Bloody Mary Mix can be prepared in advance and kept in the fridge for up to 48 hours until required.
When ready to serve, stir half the crab meat into the Bloody Mary Mix. Divide between 8-12 shot glasses, top with reserved crab meat and finish with a squeeze of lime or lemon juice.
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