Crab Salad with Sting Ray Granite

Blue Crab Bay Recipe : Crab Salad with Sting Ray Granite Ingredients Granite: 2 c. Blue Crab Bay Co.® Sting Ray® Bloody Mary Mixer Juice and zest of one lemon 1 tbsp. Blue Crab Bay Co.® Herbs for Seafood 1/3 c. lemon-flavored vodka Salt Freshly ground pepper Options: grated horseradish, Worcestershire sauce, cayenne, sugar Salad: 1/2 lb. Bay Beyond® Backfin Lump Crabmeat 1/2 c. extra-virgin olive oil Juice and zest from 1 lemon 11/2 c. chopped arugula 2 tbsp. shallots, minced 2 tbsp. red bell pepper, minced 2 tbsp. capers, drained 1 tsp. Blue Crab Bay Co.® Herbs for Seafood Salt Freshly ground pepper Ganish: Pickled shrimp Cilantro, chopped Instructions For granite, combine first four ingredients, then season with salt and pepper to taste; add options as desired. Pour into shallow container, and place in freezer. Run a fork through granite every 30 minutes while freezing to achieve granular texture. For salad, gently fold together all ingredients except seasonings. Avoid breaking crab lumps. Season with herbs; add salt and pepper to taste. Keep refrigerated until ready to serve. Fill four martini glases with salad, top with ganite, garnish, and serve wih cocktail forks. Servs four.