Blue Crab Cocktail Recipe

Rinse and chill

Place the colossal lump blue crab meat in a fine-mesh sieve and gently rinse once under very cold running water to remove any stray shell pieces and excess brine. Transfer crab to a bowl filled with 1 cup cold water, 1/2 cup ice, and 1/2 teaspoon kosher salt for 3 minutes to firm the meat and chill. Gently lift the crab out and drain on paper towels; avoid breaking the lumps.

Pat crab meat dry with paper towels, gently picking out any remaining shell fragments. Keep refrigerated until assembly.

In a small bowl or jar combine 3 tablespoons fresh lemon juice, 1 teaspoon champagne vinegar, 1/2 teaspoon Dijon mustard, 1/2 teaspoon honey, 1/4 teaspoon sea salt, and 1/8 teaspoon freshly ground black pepper. Whisk while slowly streaming in 3 tablespoons extra-virgin olive oil until emulsified. Taste and adjust seasoning; set aside chilled.

Whisk together 1/2 cup mayonnaise, 2 teaspoons Dijon mustard, 1 teaspoon lemon juice, 1/2 teaspoon lemon zest, 1 teaspoon hot sauce, 1 tablespoon minced chives, 1/8 teaspoon salt, and a pinch (1/16 teaspoon) black pepper until smooth. Refrigerate until serving. This will be slightly tangy and creamy to complement the crab.

Stir together 1/2 cup ketchup, 2 teaspoons prepared horseradish (add more to taste for heat), 1 teaspoon fresh lemon juice, 1/2 teaspoon Worcestershire sauce, 1 teaspoon hot sauce, and 1/8 teaspoon sea salt in a small bowl. Taste and adjust horseradish or salt. Chill until ready to serve.

Portion the chilled crab meat into 4 cocktail glasses or chilled bowls, distributing the lumps gently so each serving has pieces of large lump. Reserve a few small pieces for garnish if desired.

Drizzle about 1/2 tablespoon of the lemon vinaigrette over each portion (approximately 2 tbs vinaigrette total per serving) to lightly dress the crab without drowning it. Toss gently with a fork if needed to coat.

Place a dollop (about 1 tablespoon) of Dijonaise on the side of each glass and a spoonful (about 1 tablespoon) of cocktail sauce on the opposite side so diners can choose. Alternatively, serve sauces in small ramekins.

Garnish each portion with a small sprig of microgreens or 1/2 tablespoon chopped parsley, a light sprinkle of finishing sea salt (a pinch) and cracked black pepper. Add a lemon wedge to the rim of each glass.

Serve immediately chilled. Advise diners to use lemon and choose Dijonaise or cocktail sauce as desired with the colossal blue crab meat.