Crab Cocktail Recipe

1. Inspect and season crab

Pick through the 8 oz lump crab meat and remove any cartilage or shell fragments. Gently flake larger lumps into bite-size pieces, trying to preserve lumps. Place crab in a bowl, squeeze the juice from half a lemon over it (about 1/2 lemon), and gently fold to combine. Season with 1/4 tsp salt and 1/8 tsp black pepper. Cover and refrigerate while you make the aioli so flavors meld, about 10–15 minutes.

2. Prepare aioli

In a small bowl, whisk together 1/2 cup mayonnaise, 1 tablespoon fresh lemon juice, 1/2 tsp Dijon mustard, and 1 tsp olive oil until smooth. Add the 2 minced garlic cloves, 1/4 tsp sea salt, and 1/16 tsp (a pinch) black pepper; whisk again. Taste and adjust acidity or salt as needed (add up to another 1/2 tsp lemon juice or 1/8 tsp salt). Cover and refrigerate for at least 10 minutes to let the garlic mellow and flavors marry.

3. Optional garnish prep

If using smoked paprika, place a small pinch (about 1/4 tsp) in a tiny dish for sprinkling over the finished dish. Finely chop chives for garnish (about 1 tablespoon).

4. Prepare serving: If serving on a bed of ice, fill a shallow bowl or platter with 2 cups crushed ice and set a chilled small bowl or cocktail glass on top to insulate the crab. Alternatively, arrange a small nest of cocktail lettuce or microgreens in the serving dish.

5. Portioning: Spoon 8 oz of the seasoned crab meat into the chilled serving bowl or onto the greens. Smooth the top lightly, keeping some lumps intact.

6. Finish with aioli: Spoon 2–3 tablespoons of the garlic aioli atop or beside the crab (adjust to preference). For a more dressed cocktail, gently fold 1 tablespoon of aioli into the crab and use the remainder as a drizzle or dipping sauce.

7. Garnish and serve: Sprinkle the minced chives over the crab, dust lightly with the smoked paprika if using, and place 1–2 lemon wedges on the side. Serve immediately with crackers, toast points, or cocktail forks.