Lump Crab Cocktail

This is an easy, but fancy thing that I make for quiet nights at home.  Usually with a nice glass of bubbly or as an appetizer before a steak dinner.  The lump crab is a little pricey, so we reserve this one for special occasions.  This recipe is quick and easy to put together, but it goes a long way.   If its more than a party of 2, you can add lettuce to the bottom on the glasses to make the crab go further or these would be gorgeous in martini glasses.

  • I lb can of LUMP crab meat (make sure it says "lump")
  • lemon wedges

Empty to crab into a bowl and gently, toss with your hands to be sure that there are no shells. Be careful not to break up the lumps.    Lightly sprinkle with juice of 1/2 a lemon.

For the quick cocktail sauce:

  • 1/2 cup ketchup
  • 2-3 splashes of hot sauce (how hot to do you like it?)
  • 2 tbsp. horseradish
  • 2-3 splashes of Worchestershire sauce
  • zest of the lemon, juice of the lemon

Whisk all ingredients together in a medium-sized bowl and refrigerate until ready to serve.

To assemble:

In a glass, add lettuce leaves (optional), spoon in cocktail sauce, top with some of the crab. Add a lemon wedge for garnish. 


xo & a pinch, 

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