Steamer Cocktail Recipe

Make sauce

In a medium bowl, whisk together mayonnaise, ketchup, creole or Dijon mustard, prepared horseradish, hot sauce, Worcestershire sauce, and optional sriracha until smooth. Add lemon juice, salt, and black pepper; taste and adjust heat or acidity as desired. Chill in refrigerator while preparing seafood so flavors meld (at least 15 minutes).

Pat shrimp dry with paper towels. In a bowl, toss shrimp with Old Bay (or seafood seasoning), coarse salt, smoked paprika, garlic powder, and freshly ground black pepper until evenly coated. Let sit 5 minutes for seasoning to adhere.

Heat a large skillet over medium-high heat. Add olive oil and 1 tablespoon of butter. When butter is foaming, add minced garlic and cook 20–30 seconds until fragrant but not browned.

Add seasoned shrimp to the skillet in a single layer and cook undisturbed for 1.5–2 minutes until edges turn pink. Flip shrimp and add remaining 2 tablespoons butter. Cook another 1–2 minutes until shrimp are opaque and just cooked through (total cook time about 3–4 minutes depending on size). Remove shrimp to a warm plate.

Lower heat to medium-low. Add jumbo lump crabmeat to the skillet gently to warm through — fold carefully just 1–2 minutes so lumps remain intact. Squeeze half of the lemon over the crab and shrimp in the pan and sprinkle with chopped parsley. Remove from heat.

Place warm shrimp and warmed crabmeat in a large mixing bowl. Spoon 3/4 of the prepared tiger sauce over the seafood (reserve remaining sauce for serving). Gently fold the sauce through the seafood, taking care not to break up the crab lumps. Taste and add more sauce as desired for preferred coating — reserve some sauce for guests.

Transfer the sauced shrimp and crab to a shallow serving bowl or platter. Garnish with extra chopped parsley, lemon zest, and lemon wedges on the side. Serve immediately with crusty bread or steamed potatoes to soak up the tiger sauce and any buttery pan juices. Offer remaining chilled tiger sauce on the side.