Metro Bis Crab Cocktail

• 1/2 pound Maryland lump crabmeat
• For the vinaigrette:
• 1 cup tomato juice
• 1/2 cup horseradish
• 1 tablespoon Dijon mustard
• 1 teaspoon sugar
• 1/2 teaspoon celery salt
• 2 tablespoons lemon juice
• 1 tablespoon Worchestershire sauce
• 3 dashes Tabaso sauce
• 2 tablespoons olive oil
• For the pickled onions:
• 1/2 cup thinly sliced onions
• 1/4 cup vinegar
• Pinch of sugar
• Pinch of kosher salt
• Optional garnishes:
• 1/4 cup vodka
• Katifi (shredded filo dough found frozen in Middle Eastern market, baked and crumbled on top)

1. Mix all of the vinaigrette ingredients together in a medium-sized bowl. This can also be done in a martini shaker and poured from it if you are looking to impress your friends. Slice the onion and put it in a shallow dish or bowl. Top with vinegar, salt and sugar and let sit for 10 minutes.
2. To assemble, divide the crab evenly in 6 martini glasses. Place several pickled onion slices on top of the crab meat. Pour 1/4 cup of the vinaigrette over the top of each glass of crabmeat and granish each with a tablespoon or more of good-quality vodka. Top with 2 tablespoons of katafi.
3. Leftover vinaigrette and pickled onins can be refrigerated for up to two weeks.

lump crabmeat, vinaigrette, tomato juice, horseradish, mustard, sugar, celery salt, lemon juice, worchestershire sauce, tabaso sauce, olive oil, onions, onions, vinegar, sugar, kosher salt, vodka, eastern market

Taken from www.epicurious.com/recipes/member/views/metro-bis-crab-cocktail-50040336 (may not work)