Mexican Crab Coctel

Crab & spices we know are a memorable combination, this cooling Gazpacho is very common street food in Mexico with numerous seafood and spiked with tequila which adds a racy Latin twist. Great fiesta food for the summer enjoy!
Mexican Crab Coctel

Ingredients and Methods

Crab Cocktail


- 100ml gazpacho – see recipe
- 10ml Best quality tequila
- Tortilla chips or fried plantain or sweet potato chips
- 1 large peeled very ripe avocado
- Tomatoe salsa –see recipe
- 1 bunch of coriander
- 1 bunch washed coriander leaves shredded
- Pinch of salt
- Generous pinch of cumin
- 1 Lime  juiced
- 150g hand-picked freshly cooked  crab,mud ,spanner or blue swimmer crab
- 1 pnt micro coriander leaves
- 4 tbspns extra virgin olive oil


1. Prepare your gazpacho and crab a day in advance. 
2. Peel, stone avocados and crush them with a fork.  Add some of your tomatoe salsa (see Recipe below) to a thick guacamole consistency add the coriander leaves, cumin, lime juice & seasoning.  Refrigerate till required.
3. Take a deepish glass and place a large tablespoon of avocado mix in the centre of the glass Carefully top with fresh crab meat pour around some gazpacho, drizzle with extra virgin olive oil.  Now spoon a little salsa over the crab, sprinkle micro coriander, serve with tortilla chips.



- 10 Roma tomatoes roughly chopped
- 1 continental cucumbers cut in 4
- 1 red onions roughly chopped
- 3 red capsicums roughly chopped
- 1 small clove garlic – finely grated
- ½ jalepeno
- ½ birdseye chilli
- 50 ml tequila
- 3 teaspoons extra virgin olive oil
- 5 teaspoons cabernet sauvignon vinegar
- 1 bunch of Oregano
- 1 tsp salt
- Freshly ground pepper


1. Juice or blend all ingredients
2. Blend the juice with vinegar, tequila ,extra virgin olive oil, salt & pepper with a hand held blender; adjust seasoning, chill until required.
3. Pass & serve.

Tomatoe Salsa


- 8 ripe plum tomatoes diced
- 1 bunch of coriander well washed &chopped
- 1 smll red onion finely diced
- 2 jalapeno chilies finely chopped 
- 50 ml evoo
- Juice of 2 limes
- Pinch of salt &sugar

1. Combine all ingredients 1 hour before serving.

Chef Paul Wilson

Credited with serving some of Australia’s most exciting food, Paul Wilson has been described as one of the most extraordinary culinary talents in the Commonwealth & continues to receive critical acclaim for crafting inspiring dishes that take an innovative approach to cuisine traditions. (more)

here to view all of Chef Paul Wilson's recipes.

Paul Wilson

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