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Spicy Shrimp & Crab Cocktail

This seafood starter is so good that it makes me love a food I usually don't—radishes! This recipe also calls for spicy V8, but Zing Zang Bloody Mary Mix works just as well. Serve the cocktail straight up, with tortilla chips or on a bed of butter lettuce. —Heidi Knaak, Liberty, Missouri
  • Total Time
    Prep: 25 min. + chilling
  • Makes
    12 servings (about 9 cups)

Ingredients

  • 2 medium cucumbers, peeled, seeded and chopped
  • 8 radishes, halved and thinly sliced (about 2 cups)
  • 2 cups spicy hot V8 juice (about 16 ounces)
  • 1 cup Clamato juice
  • 1/2 cup finely chopped red onion
  • 1/2 cup ketchup
  • 5 jalapeno peppers, seeded and finely chopped
  • 1/4 cup coarsely chopped fresh cilantro
  • 2 garlic cloves, minced
  • 1/2 teaspoon salt
  • 1 pound peeled and deveined cooked small shrimp
  • 1 pound lump crabmeat, drained
  • 2 medium ripe avocados, peeled and cubed

Directions

  • Mix the first 10 ingredients. Gently fold in shrimp, crab and avocados. Refrigerate, covered, at least 2 hours or until cold. Serve in martini glasses.
Nutrition Facts
3/4 cup: 162 calories, 6g fat (1g saturated fat), 91mg cholesterol, 604mg sodium, 11g carbohydrate (6g sugars, 3g fiber), 17g protein.

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