- 6 ounces lump crabmeat, picked over for pieces of shell
- 2/3 pound small, cooked shrimp–deveined, tails removed and coarsely chopped
- 2 (1.5 fluid ounce) jiggers premium vodka, chilled
- 1 lemon, zested and juiced
- Salt
- 1 stalk celery from the heart, finely chopped
- 1 stalk celery from the heart, cut into chunks
- 2 teaspoons prepared horseradish
- 2 teaspoons hot sauce (eyeball it)
- 1 cup chili sauce
- Freshly ground pepper
- 8 jumbo olives with pimientos, for serving
- In a bowl, combine the crabmeat and shrimp with the vodka, lemon peel and juice; season with salt. Refrigerate for 10 minutes. In another bowl, mix the chopped celery, horseradish, hot sauce, chili sauce and pepper. Add the chilled seafood and toss; season with salt to taste.
- Divide the seafood among 4 chilled martini glasses. Skewer the olives and celery chunks on toothpicks and set in the glasses; set a cocktail fork next to each glass.