Recipe: Lump Crab Martini With Lime Zest

Blu Lump Crab MartiniSpa restaurant, Blu, serves clean cuisine for our Aquaclass® guests, offering simple, modern takes on classic dishes. Inventive recipes and healthy cooking styles don’t compromise the sophisticated flavors. Rather, they enhance them, letting the first-class ingredients “speak” for themselves.

In our outgoing efforts to enhance the Celebrity Cruises Modern Luxury experience, we recently looked to our Facebook page to get an idea of what our guests think about Blu—it’s ambiance, menu and so forth. We were also curious as to what dishes are your favorites. There was no question: Blu’s Lump Crab Martini ‘won’ the vote, hands down.

Below, you’ll find the recipe for this popular dish that is packed with clean, crisp flavors, which we whimsically present in a martini glass. We hope you’ll enjoy Blu’s Lump Crab Martini with Lime Zest at home while you await your next Celebrity Cruise. Please don’t forget to post your pictures to our Facebook page so we can see the homemade results!


1/2 cup light mayonnaise
1 teaspoon Tabasco sauce
1 teaspoon Worcestershire sauce
1 fresh lime (zest)
1 fresh lime (juice)
To taste white pepper (ground)
1 pound jumbo lump crabmeat (drained)
2 avocados (diced into 1/4-inch cubes)
1 cucumber (diced into 1/2-inch cubes)
To taste kosher salt

Crispy Boondi
1 cup all-purpose flour
1 large whole egg
2 tablespoons olive oil
1 1/2 cups water
1 teaspoon baking powder
1 teaspoon sea salt
1/2 cup cornstarch
2 tablespoons Cajun seasoning
As needed oil for frying

Masago (to taste)


In a mixing bowl, combine the mayonnaise, sauces, lime zest, lime juice and white pepper. Gently fold in the crabmeat, trying to keep it in whole lumps. Toss with the salt and additional pepper; set aside.

For the crispy boondi, mix the ingredients together except the Cajun seasoning and oil for frying. Place in a piping bag and squeeze long strips into a deep fryer of oil heated on medium to high heat; fry until golden brown. Strain, and toss with the Cajun seasons.

Put the masago in a saucer and dip the martini glass into it to line the rim of the glass. Spoon pieces of avocado and cucumber into a martini glass, then add crabmeat mixture. Top with the crispy boondi. Voila! Bon appetite!

Serves 6.


Chateau Ste. Michelle Sauvignon Blanc


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