Lump Crab Martini with Lime Zest Serving Size - 6 Prepared By - Sally & Steve Recipe Rating
			CRAB: 1/2 cup light mayonnaise 1 teaspoon Tabasco sauce 1 teaspoon Worcestershire sauce 1 fresh lime (zest) 1 fresh lime (juice) To taste white pepper (ground) 1 pound jumbo lump crabmeat (drained) 2 avocados (diced into 1/4-inch cubes) 1 cucumber (diced into 1/4-inch cubes) To taste kosher salt CRISPY BOONDI: 1 cup all-purpose flour 1 large whole egg 2 tablespoons olive oil 1 1/2 cups water 1 teaspoon baking powder 1 teaspoon sea salt 1/2 cup cornstarch 2 tablespoons Cajun seasoning As needed oil for frying
			In a mixing bowl, mix the mayonnaise, sauces, lime zest, lime juice and white pepper. Gently fold in the crabmeat, trying to keep it in whole lumps. Add the avocados and cucumber. Toss with the salt and additional pepper; set aside. For the crispy boondi, mix the ingredients together except the Cajun seasoning and oil for frying. Place in a piping bag and squeeze long strips into a deep fryer of oil heated on medium to high heat until golden brown. Strain, and toss with the Cajun seasoning. Spoon pieces of avocado and cucumber into a martini glass, then add crabmeat mixture. Top with the crispy.