Jumbo Lump Crab Cocktail Recipe

Prepare crab

Gently pick through the 6 oz of jumbo lump blue crab meat to remove any shell fragments. Place the crab in a bowl and refrigerate until ready to assemble to keep it cold and firm.

Season crab

In a small bowl, zest half of the lemon and squeeze 1 teaspoon of fresh lemon juice over the crab. Drizzle 1 teaspoon extra-virgin olive oil, sprinkle 1 teaspoon sea salt and 1/2 teaspoon freshly ground black pepper, then fold gently to combine, taking care not to break the lumps.

Prepare serving vessel

Chill two martini or cocktail glasses in the freezer for 10 minutes. Divide the shredded lettuce (or torn bibb leaves) evenly between the glasses to create a bed for the crab, pressing down slightly so the crab sits neatly on top.

Assemble crab cocktail

Mound 3 oz (half) of the seasoned jumbo lump crab meat neatly into each chilled martini glass on top of the lettuce bed. Sprinkle the thinly sliced chives evenly over the crab and finish with a light squeeze of the remaining lemon half over each serving.

In a small bowl whisk together 2 tablespoons Dijon mustard, 2 tablespoons mayonnaise, 1 tablespoon honey, 1 teaspoon creamy prepared horseradish, 1 teaspoon fresh lemon juice, 1 teaspoon cold water, 1/4 teaspoon salt and 1/8 teaspoon black pepper until smooth and slightly glossy. Taste and adjust: add more horseradish for heat, more honey for sweetness, or thin with additional water (1/2 teaspoon at a time) to reach a drizzling consistency.

Transfer the sauce to a small squeeze bottle or spoon. Drizzle the Horseradish-Honey Mustard over the crab in a thin zigzag across each martini glass (about 1 tablespoon sauce per serving).

If using cocktail sauce, place a small dollop (about 1 tablespoon) at the edge of each glass or serve on the side. Garnish each crab cocktail with microgreens or a sprig of parsley and place a lemon wedge on the rim.

Serve immediately with 4 toasted baguette slices or crackers per person so the crab remains chilled and the lumps retain their texture.