Dungeness Crab Cocktail Recipe

Pick and chill

If your Dungeness crab is not yet cooked, steam or boil whole crab for 12–15 minutes from a rolling boil (2 large crabs or 1 very large), then cool briefly and pick meat from claws and body. If using pre-cooked crab, ensure it is fully chilled. Gently break the picked meat into large chunks, keeping some claw meat intact for presentation.

Set a shallow serving bowl or platter with a 1/2-inch layer of crushed or cubed ice. Arrange crab meat in small mounds on top of the ice so it stays cold; avoid packing meat tightly to preserve texture.

Tuck lemon wedges around the crab and sprinkle chopped parsley over the crab for color. Serve immediately with chilled ramekins of cocktail sauce and cocktail forks.

Combine base

In a medium bowl combine 1 cup ketchup and 3 tablespoons prepared horseradish. Stir until smooth and evenly blended.

Season and finish

Add 2 tablespoons fresh lemon juice, 1 teaspoon Worcestershire sauce, 1 teaspoon hot sauce, and 1 teaspoon smoked paprika. Season with 1 teaspoon sea salt and 1 teaspoon freshly ground black pepper. If you want additional heat/brightness, stir in the optional 1 teaspoon finely grated horseradish. Taste and adjust: add more horseradish for heat, more lemon for brightness, or a pinch of sugar if too sharp.

Chill the sauce for at least 20 minutes to allow flavors to meld. Give it a final stir before serving and transfer into small ramekins. Keeps in an airtight container refrigerated for up to 4 days.

Place a ramekin of chilled cocktail sauce beside each portion of crab on the ice bed. Offer lemon wedges to squeeze over the meat and small forks for picking. Encourage guests to dip large chunks of crab into the sauce, or squeeze lemon directly on the meat first for a brighter flavor profile.

If transporting for service, keep crab and sauce chilled separately until plating; assemble on the ice bed at the last minute to maintain optimum temperature and texture.