Crab "Gazpacho"

This awesomely simplistic recipe tastes as good as it sounds and is a perfect side or main for brunch of for a summer bbq dinner. Grilling the shrimp brings out some great flavour and cool look to the dish.

Makes 4 servings


  • 1 ½ cups Walter Caesar Mix, chilled
  • ¼ cup Ketchup
  • ¼ cup Fresh Lime Juice
  • 1 tbsp Garlic Tabasco
  • 1 tsp Aromatic Salt
  • ½ cup White Onion, finely chopped
  • ¼ cup Fresh Cilantro, chopped
  • 1 Avacado, cut into small chunks
  • ½ lb (1 cup) Fresh Lump Crab Meat, picked over
  • ½ lb Cooked Baby Shrimp or Large BBQ'd Shrimp, cut into 1 inch pieces
  • 1/4 cup Corn
  • Fresh French Bread


  1. Combine caesar mix, ketchup, lime juice, hot sauce, salt, onion, and cilantro in a large bowl
  2. Stir in avocado, crabmeat, and shrimp.
  3. Spoon into 4 cosmo glasses
  4. Tear fresh french bread into 2 inch pieces and place on top of each bowl


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