I have made this recipe for the past 2-3 years – it is delicious – and looks very pretty on the table.  If you’re still looking to round out your Christmas menus, you may want to consider this:

Christmas Crabmeat and Shrimp Cocktail with Red Bell Pepper Aioli

Ingredients:

2 large ripe Hass avacados, peeled, seeded and diced
2 tsp fresh lemon juice
2 T mayo
1 T chopped green onions
2 tsp minced shallots
1 tsp Dijon mustard
pinch of salt
8 ounces lump crabmeat
Red Bell Pepper Aioli, recipe follows
1/2 cup diced tomatoes
Chopped chives for garnish
Long thinly sliced french bread croutons, for garnish

Instructions:

In a bowl, gently toss the diced avocado with 1 teaspooon of the lemon juice to prevent discoloration. Refrigerate until chilled, 30  minutes to 1 hour.  In another bowl, combine the remaining lemon juice, mayo, green onions, shallots, mustard, and salt.  Gently fold in the crabmeat so as to not break the lumps.  Adjust the seasonings to taste.  cover and refrigerate until ready to assemble.

In the bottom of 4 or 6 tall martini glasses or small footed compotes or bowls, place the diced avocado. Top with a dollop of the red pepper aioli and arrange the crabmeat in the center of the sauce.  Arrange the shrimp around the outside rims of the glasses or bowls, and top each serving of crabmeat with a heaping tablespoon of the tomatoes.  Garnish with the chives and additional red pepper aioli, as desired, and French bread croutons.  Serve immediately.

Red Pepper Aioli:

1 large egg 
1 tsp white wine vinegar
1 large red bell pepper, roasted, peeled, seeded and diced*
1/2 tsp chopped garlic
1 T chopped fresh parsley
1/4 tsp salt
pinch cayenne
1/2 cup olive oil
1/2 cup vegtable oil

In a food processor, pulse the egg and vinegar for 10 seconds.  Add the roasted pepper, garlic, parlsey, salt, and cayenne and pulse until smooth.  With the machine running, slowl add the olive oil and vegetable oil through the feed tube and continue to process until the mixture forms a thick emulsion.  Adjust the seasoning, to taste.

Transfer to a clean container, cover, and refrigerate until ready to use.  (will keep up to 1-2 days). 

To the roast the red pepper, I coat the pepper in olive oil, then broil it, keeping my eye on it and turning it as each side blackens.  When it is mostly black, I put it in a paper bag to steam for a few minutes, then cut into it once it has cooled, removing the core and seeds.  

This recipe is really quite simple.  The aioli is good on sandwiches too.  Enjoy.

Recipe from Emeril Lagasse, 2003