Crab Claw Cocktail Recipe

Check & Chill

If your crab claws are not already fully cooked, steam or boil them until opaque and cooked through (internal temp 145°F / 63°C). Cool completely. If using pre-cooked claws, pat them dry with paper towels. Keep chilled until assembly.

Arrange a shallow serving platter or large bowl. Fill with crushed or cubed ice to create a bed that will keep the claws cold and present them attractively.

Place the chilled crab claws on the bed of ice, tucking lemon wedges around the claws. Sprinkle the chopped parsley evenly over the claws for color.

Combine Ingredients

In a small bowl, add 3 tablespoons ketchup, 2 teaspoons prepared horseradish, 1 teaspoon Worcestershire sauce, 1 tablespoon fresh lemon juice, 1 teaspoon hot sauce, 1 teaspoon Old Bay seasoning, 1 teaspoon freshly ground black pepper, and 1/4 teaspoon salt.

Taste the sauce and adjust heat and tang: add the optional extra 1 teaspoon horseradish for more bite, or more hot sauce if desired. Whisk until smooth and uniform.

Place the cocktail sauce in a small ramekin or bowl and chill briefly (5–10 minutes) so flavors meld. Keep refrigerated until serving.

If using garlic aioli or mayonnaise, spoon into a separate small bowl and sprinkle chopped chives on top for an alternate creamy dip.

Provide extra lemon wedges at the table. Offer crab crackers or a nutcracker and small forks or picks so guests can extract meat from the claws easily.

To serve, place the platter of chilled crab claws and the ramekin of cocktail sauce in the center of the table. Instruct guests to squeeze lemon over each claw and dip into the cocktail sauce or aioli as desired.

Leftover crab should be refrigerated within two hours and consumed within 1–2 days.