Crab Cocktail Shot Recipe

Assembly and Serving

1. 1

   Prepare crab

   Check the lump crab meat for any shell pieces and gently pick them out. If the crab is refrigerated, gently pat it dry with paper towels to remove excess moisture. Keep the crab chilled on ice until ready to assemble.

2. 2

   Make cocktail-horseradish sauce

   In a medium bowl combine 1 cup cocktail sauce, 2 tablespoons prepared horseradish, 2 tablespoons mayonnaise, 1 tablespoon lemon juice, 1 teaspoon Worcestershire sauce and 1 teaspoon hot sauce. Whisk until smooth and well combined. Taste and adjust heat or acidity by adding more horseradish, hot sauce, or lemon juice as desired.

3. 3

   Mix crab filling

   To the sauce, gently fold in the 8 oz lump crab meat, 2 tablespoons finely diced celery, 1 tablespoon minced shallot, 2 tablespoons chopped parsley, 1 teaspoon Old Bay, 1 teaspoon kosher salt and 1 teaspoon freshly ground black pepper. Fold carefully so as not to break up the crab lumps. Refrigerate the mixture for at least 10 minutes to let flavors marry and to keep it chilled.

4. 4

   Prepare serving glasses

   If desired, chill shot glasses or small cups in the freezer for 5–10 minutes or place them on a tray over a bed of crushed ice. This keeps the shots cold while serving.

5. 5

   Assemble the shots

   Spoon about 2 tablespoons of the cocktail-horseradish sauce into the bottom of each shot glass (this is roughly 1/2 to 3/4 ounce). Gently mound about 1 ounce (approximately 2 tablespoons) of the crab mixture on top of the sauce in each glass, leaving a bit of room for garnish. Press gently so the crab sits compact but still looks airy.

6. 6

   Garnish

   Top each crab cocktail shot with a small parsley sprig or microgreens and place a lemon wedge on the rim or beside the shot. Optionally, sprinkle a tiny pinch of Old Bay over each for color and aroma.

7. 7

   Serve

   Arrange shots on a platter with crushed ice to keep cold and serve immediately. Each shot is single-bite to two-bite; provide cocktail napkins and small forks or spoons if desired.

8. 8

   Make-ahead notes

   The sauce and crab mixture can be made up to 6 hours ahead, stored separately in airtight containers in the refrigerator. Fill the shot glasses no more than 30 minutes before serving to maintain texture and chill.