Chilled Crab Meat Cocktail Recipe

Prepare aromatics

Finely mince the celery so it measures about 1/2 cup when packed. Finely mince the shallot until it measures 1/4 cup. Chop the chives finely. Place celery, shallot and chives in a medium mixing bowl.

Combine crab and seasonings

Gently flake the lump crab meat with your fingers or a fork, removing any small bits of shell. Add the crab meat to the bowl with the aromatics. Drizzle the lemon juice and olive oil over the crab. Sprinkle the sea salt and black pepper. Using a rubber spatula, gently fold the ingredients together 6–8 times until evenly combined, taking care not to mash the crab. Taste and adjust salt or lemon as needed.

Chill

Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to let flavors meld and to chill the mixture thoroughly.

In a small bowl whisk together ketchup, prepared horseradish, Worcestershire sauce, hot sauce (if using), lemon juice, salt and black pepper until smooth. Taste and adjust horseradish or hot sauce to preference. Chill in the refrigerator for at least 15 minutes so flavors marry.

If using lettuce leaves, arrange one leaf in each cocktail glass or bowl as a bed. Spoon equal portions of the chilled crab mixture into 4 glasses (approximately 1/4 cup crab mixture per serving).

Place about 1 tablespoon of cocktail sauce on top of or beside the crab in each glass, or serve the sauce on the side in a small ramekin. Garnish each serving with a sprinkle of chives or a small sprig of dill and a lemon wedge on the rim.

Serve immediately while chilled. Leftover crab mixture will keep covered in the refrigerator for up to 24 hours; cocktail sauce can be refrigerated for up to 3 days.