Chilled Dungeness Crab & Prawn Cocktail Recipe

Chill seafood

Place the picked Dungeness crab meat and the cooked prawns in a bowl over a larger bowl filled with ice (or a large tray of ice). Gently toss the crab and prawns with 1 tablespoon of lemon juice and 1 teaspoon of chopped chives to lightly season and help firm texture. Keep on ice while you prepare the sauce, ensuring seafood stays cold; total chill time at least 15 minutes.

If prawns are large and tails on, decide presentation: leave tails on for hanging over the glass or remove for easier eating. Pat prawns and crab gently dry with paper towels right before plating to avoid diluting the cocktail sauce.

Combine base

In a medium mixing bowl or pitcher, combine 2 cups tomato juice, 2 tablespoons lemon juice, 2 teaspoons Worcestershire sauce, and 2 teaspoons prepared horseradish. Whisk until smooth.

Season and spice

Add 4 dashes hot sauce (adjust to taste), 1 teaspoon celery salt, 1 teaspoon freshly ground black pepper, and 1/2 teaspoon smoked paprika. Taste and adjust salt/heat. If you want the cocktail boozy, whisk in 3 tablespoons vodka now; otherwise omit for alcohol-free service.

Finish with herbs

Stir in 1 tablespoon finely minced shallot and 1 tablespoon chopped chives. Refrigerate the sauce until well chilled (at least 15 minutes). The sauce can be made up to 4 hours ahead; stir again before serving.

Combine the 1/2 cup very finely diced celery, remaining 1 tablespoon chives, and 2 tablespoons chopped parsley in a small bowl. Toss briefly with a pinch of salt and a squeeze (about 1 teaspoon) of lemon juice; this adds a bright, crisp note to the cocktail and will be used as a finishing sprinkle.

Prepare glasses and lettuce cups

If serving in cocktail glasses, run a lemon wedge around the rim and dip into the coarse sea salt or celery salt to rim the glass. Alternatively, line small bowls or cocktail glasses with lettuce leaves for a crisp presentation. Place a few cucumber ribbons in each cup or glass as a bed for the seafood.

Assemble cocktails

Divide the chilled Bloody Mary sauce evenly among 4 serving glasses or lettuce cups (about 1/2 cup sauce per serving). Gently place about 3/8 cup (roughly 3 ounces) crab meat and 3 prawns into each glass on top of the sauce. Spoon a little extra sauce over the top if desired for moistness and visual appeal.

Finish and garnish: Sprinkle the celery-celery/chive-parsley mixture over each serving. Dust a light pinch (about 1/16–1/8 tsp) of smoked paprika across the top for color. Add a lemon wedge to the rim and an extra chive sprig or small parsley leaf for garnish.

Serve immediately, on a bed of crushed ice if desired, to keep everything chilled. Provide small forks or seafood picks and extra lemon wedges and hot sauce at the table.