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Crab & Shrimp Cocktail Recipe

Name: Buzz's Original Steak Houses CRAB & SHRIMP COCKTAIL Recipe
Cook time: 20 min
Total time: 20 min
Yield: 2 servings
Ingredients: 1 cups imitation or lump crab meat (picked over for shells); 1 cups cooked shrimp, peeled, tails removed and cut to bite-size (or small whole shrimp); 1 each ripe avocado, diced; 2 tbs red onion, finely minced; 2 tbs fresh cilantro, chopped; 1 tbs fresh lime juice; 1 tsp extra-virgin olive oil; 1 tsp kosher salt; 0.25 tsp freshly ground black pepper; 0.5 cups ketchup; 2 tsp prepared horseradish (adjust to heat); 1 tbs fresh lemon juice; 1 tsp Worcestershire sauce; 1 tsp hot sauce (optional); 0.25 tsp smoked paprika (optional); 0.25 tsp salt; 4 each lemon wedges; 2 tsp microgreens or chopped chives; 2 cups ice (for serving bowl, optional)

Inspired by Buzz's Original Steak House

Time20m

Serves2

with avocado & cocktail sauce

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Ingredients

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Seafood

1 cups imitation or lump crab meat (picked over for shells)

1 cups cooked shrimp, peeled, tails removed and cut to bite-size (or small whole shrimp)

Avocado salad

1 each ripe avocado, diced

2 tbs red onion, finely minced

2 tbs Fresh cilantro, chopped

1 tbs Fresh lime juice

1 tsp extra-virgin olive oil

1 tsp kosher salt

1/4 tsp freshly ground black pepper

Cocktail sauce

1/2 cups Ketchup

2 tsp prepared horseradish (adjust to heat)

1 tbs fresh lemon juice

1 tsp Original Worcestershire Sauce

1 tsp hot sauce (optional)

1/4 tsp smoked paprika (optional)

1/4 tsp Celtic sea salt

Garnish & serving

4 each lemon wedges

2 tsp microgreens or chopped chives

2 cups ice (for serving bowl, optional)

Method

Prepare seafood

Rinse and dry

If using fresh cooked shrimp, rinse briefly under cold water to chill, then pat shrimp and crab meat dry with paper towels. Pick over crab meat to remove any shell fragments.

Place the crab meat and shrimp in a mixing bowl and gently toss to combine. Chill in the refrigerator while you prepare the other components (about 10 minutes) or keep on ice until assembling.

Make avocado salad

In a medium bowl, combine the diced avocado, minced red onion and chopped cilantro. Drizzle with the lime juice and olive oil.

Season with kosher salt and freshly ground black pepper. Gently fold so avocado pieces remain intact. Taste and adjust lime or salt as needed. Set aside and keep chilled.

Make cocktail sauce

In a small bowl, whisk together the ketchup, prepared horseradish, lemon juice, Worcestershire sauce, hot sauce (if using) and smoked paprika until smooth.

Taste and adjust heat or acidity: add more horseradish for spice, more lemon for brightness, or a pinch more salt. Chill until ready to serve.

Assemble and serve

If desired, line individual serving glasses or a chilled serving bowl with crushed ice to keep the seafood cold.

Spoon a layer of avocado salad into the bottom of each serving glass or small bowl (about 2–3 tablespoons).

Divide the crab and shrimp mixture evenly among the servings (about 1/2 cup per serving if making 2 servings). Gently mound the seafood on top of the avocado layer.

Place 1–2 tablespoons of cocktail sauce on the side of each serving or spoon a small amount on top of the seafood — leave extra sauce in a small bowl for guests to add more.

Garnish each portion with a lemon wedge and a sprinkle of microgreens or chives. Serve immediately, passing extra cocktail sauce and lemon wedges at the table.