Fire-Roasted Crab Shooters

 

1

can (14.5 oz) Muir Glen® organic fire-roasted diced tomatoes, undrained

1/2

cup tomato juice

1

slice (1/4 inch thick) red onion

1

tablespoon cider vinegar

1

tablespoon olive or vegetable oil

1/2

teaspoon salt

3

drops red pepper sauce

1

small cucumber, peeled, diced (3/4 cup)

1

can (6 1/2 oz) special white crabmeat, drained (about 1 cup)

2

teaspoons coarsely chopped fresh dill weed

• 1 In food processor, place all ingredients except cucumber, crabmeat and dill weed. Cover; process with on-and-off pulses until mixture is coarsely pureed. Stir in cucumber.
• 2 Spoon about 1/3 cup tomato mixture into each of 8 martini or wine glasses. Spoon about 1 heaping tablespoon crabmeat onto center of each cocktail. Sprinkle dill weed over top.