“Bloody Mary Lobster Cocktail” The article in the Sunday Parade magazine sounded interesting. I always wondered what went into a Bloody Mary. Now I could make a dressing that tasted like it.
The recipe called for the following to be divided into four appetizer plates:
8 oz. lobster, thinly sliced
1/4 cup tomato juice
2 Tbs. minced celery
1tbs. lemon juice
1 tsp. horseradish
1/4 tsp. Worcestershire sauce
1/8 tsp. celery seed
Salt to taste
1 cup thinly sliced endive
With inflation, the price of lobster was prohibitive. But, what if I made it with cheaper crabmeat? It would be an interesting change for lunch for my husband and I.
The horseradish called for would make it too spicy for my taste, so I’d use 1/4 tsp. black pepper instead. Endive would add a bitter taste. As suggested, I could use shredded romaine, but I picked lettuce because I had some. I wouldn’t mind adding two tablespoons of minced celery, but my husband hates celery, so I left that out. The crabmeat had a mild flavor, so instead of thinly slicing it, I left it in chunks.
I mixed up the dressing, and it smelled good. I chopped lettuce and put it in two bowls. I cut up two hard-cooked eggs, cut up a tomato, and two slices of sandwich cheese to top the lettuce. I sprinkled half the crabmeat over the lettuce and poured the Bloody Mary Dressing over it all.
My husband and I tossed the salad ingredients, then took several bites. The dressing was tasty, but not quite enough. The crab meat had little flavor. Maybe if I’d used lobster, it might have been good, but with inflation, the cost was too much. You may have better luck with less substitutions, but I filed the recipe in my circular file. After all, I’ve tried substitutions with other recipes and had good results. Perhaps, I’ll have better luck next time.