Best 10 Crab Cocktail Recipes

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Indulge in the delectable flavors of crab cocktail, a classic seafood appetizer that tantalizes taste buds with its delicate sweetness and refreshing tang. This timeless dish features succulent crab meat, carefully cooked to preserve its natural essence, tossed in a creamy, tangy sauce. Served chilled, crab cocktail is a symphony of textures, blending the tender crab with the crisp crunch of vegetables and the creamy smoothness of the sauce. It's a versatile dish that can be enjoyed as a starter, a light lunch, or an elegant addition to a seafood platter. This article presents a collection of crab cocktail recipes, each offering unique variations on this beloved dish. From classic recipes that honor tradition to modern interpretations that introduce exciting twists, these recipes cater to diverse preferences and skill levels.

Here are our top 10 tried and tested recipes!

SPICY SHRIMP & CRAB COCKTAIL



Spicy Shrimp & Crab Cocktail image

This seafood starter is so good that it makes me love a food I usually don't-radishes! This recipe also calls for spicy V8, but Zing Zang Bloody Mary Mix works just as well. Serve the cocktail straight up, with tortilla chips or on a bed of butter lettuce. -Heidi Knaak, Liberty, Missouri

Provided by Taste of Home

Categories     Appetizers

Time 25m

Yield 12 servings (about 9 cups)

Number Of Ingredients 13

2 medium cucumbers, peeled, seeded and chopped
8 radishes, halved and thinly sliced (about 2 cups)
2 cups spicy hot V8 juice (about 16 ounces)
1 cup Clamato juice
1/2 cup finely chopped red onion
1/2 cup ketchup
5 jalapeno peppers, seeded and finely chopped
1/4 cup coarsely chopped fresh cilantro
2 garlic cloves, minced
1/2 teaspoon salt
1 pound peeled and deveined cooked small shrimp
1 pound lump crabmeat, drained
2 medium ripe avocados, peeled and cubed

Steps:

  • Mix the first 10 ingredients. Gently fold in shrimp, crab and avocados. Refrigerate, covered, at least 2 hours or until cold. Serve in martini glasses.

Nutrition Facts : Calories 162 calories, Fat 6g fat (1g saturated fat), Cholesterol 91mg cholesterol, Sodium 604mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 3g fiber), Protein 17g protein.

BOILED DUNGENESS CRAB WITH HOMEMADE COCKTAIL SAUCE



Boiled Dungeness Crab with Homemade Cocktail Sauce image

Provided by Food Network

Time 20m

Yield 2 servings

Number Of Ingredients 9

1 cup chili sauce
1 teaspoon horseradish
1 teaspoon Worcestershire sauce
Juice from 1/2 a lemon
Pinch sea salt
Pinch cracked black pepper
2 whole, live Dungeness crabs (about 2 pounds each)
Lemon slices, for serving
Lime slices, for serving

Steps:

  • For the cocktail sauce: Combine the chili sauce, horseradish, Worcestershire sauce, lemon juice, salt and pepper in a bowl. Chill until serving.
  • For the crab: Drop both whole live crabs in a large pot of salted boiling water. Let cook until the shells turn a bright red, 10 to 15 minutes. Be aware that the meat cooks very fast once exposed to the hot water. Remove the crabs from the water and pull the main shell off. If this is difficult, insert a large knife between the shells in the back of the crab where they meet and pry open. Once the top shell is removed, rinse the crab in the sink, cut in half (from front to back, not side to side) and peel off the gills (which are attached to the bottom portion) and discard. Clean out all entrails and other waste from the top shell portion. Place on a plate with the lemon and lime slices, and place the top shell back on top for presentation. Serve with the cocktail sauce.

EASY CRAB COCKTAIL SPREAD



Easy Crab Cocktail Spread image

Make and share this Easy Crab Cocktail Spread recipe from Food.com.

Provided by Millereg

Categories     Spreads

Time 20m

Yield 8-12 serving(s)

Number Of Ingredients 3

1 lb backfin crab meat, picked over
8 ounces cream cheese, softened
1/2 cup seafood cocktail sauce

Steps:

  • Place cream cheese on plate.
  • Pour cocktail sauce over cheese.
  • Place the crabmeat on top.
  • Cover with plastic wrap and refrigerate for 15 minutes.

WARM LOBSTER AND CRAB COCKTAIL



Warm Lobster and Crab Cocktail image

Provided by Food Network

Categories     dessert

Time 30m

Yield 2 servings

Number Of Ingredients 16

2 (1 pound) lobsters
1 cup buerre blanc, warm (recipe follows)
2 tablespoons butter
3 ounces crabmeat
10 chives, sliced thin
2 ounces leek sauce (recipe follows)
Blood orange sauce (recipe follows)
1 chopped shallot
2 ounces white wine
2 ounces cream
8 ounces cold cubed butter
2 ounces lobster stock
1 cup tightly packed chopped green leeks
1 tablespoon and 1 teaspoon cold cubed butter
1/4 cup ice cubes
5 large blood oranges

Steps:

  • Remove the claws and tails from the lobsters. The bodies may be used for stock. Boil the claws for 4 minutes and the tails for 3 minutes, until they are just barely cooked with some translucency left in the middle. Remove the claws and tails from the shell, cut the tails into 3 even medallions. Put the 6 medallions and 2 claws in a small saucepan with the buerre blanc Warm the butter in a small saucepan and fold in the crabmeat and chives. Season with salt and pepper.
  • Arrange 3 medallions on each serving plate, and put a spoonful of the crabmeat in the center. Top with a claw.
  • Warm the green leek and blood orange sauces separately, and spoon each sauce around the lobster and crab.
  • Reduce the shallots and white wine until almost dry in small saucepan. Add cream and reduce by half. Whisk in butter. Hold warm;
  • In a medium saucepan bring the lobster stock to a boil. Stir in the leeks until all are submerged and cook 1 1/2 minutes until tender. Transfer to a blender and add the cubed butter. Blend until the butter is melted. Then add the ice cubes with the blender running. Blend until smooth. Pass through a chinois and season with salt and pepper. Finish cooling in ice bath.
  • Juice the oranges and pass through a chinois. In a small saucepot, reduce to a syrupy consistency. Hold at room temperature

SHRIMP AND CRAB WITH COCKTAIL SALSA



Shrimp and Crab with Cocktail Salsa image

Categories     Pepper     Appetizer     No-Cook     Low Carb     Crab     Shrimp     Party     Bon Appétit

Yield Makes 30 servings

Number Of Ingredients 7

2 cups purchased medium salsa
2 cups bottled chili sauce
2 tablespoons prepared white horseradish
1 tablespoon (or more) chopped canned chipotle chilies*
4 pounds cooked peeled deveined large shrimp
4 pounds snow crab claws
Chopped fresh cilantro

Steps:

  • Mix first 3 ingredients in medium bowl. Mix in 1 tablespoon chilies. Taste, adding more chilies if spicier flavor is desired. (Can be made 2 days ahead. Cover; chill.)
  • Fill large bowls with ice. Arrange shrimp and crab atop ice. Sprinkle cilantro over salsa. Serve shellfish with salsa.
  • *Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores and some supermarkets.

CRAB COCKTAIL SALAD



Crab Cocktail Salad image

Moist crab in a tangy Tabasco-spiked sauce makes this fabulous fishy cocktail a simple but stylish appetizer.

Provided by English_Rose

Categories     Crab

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 lb white crab meat
8 tablespoons mayonnaise
1 tablespoon tomato ketchup
1/4 teaspoon Tabasco sauce
1 teaspoon Dijon mustard
1 dash lemon juice (1 squeeze)
1 teaspoon tarragon, finely chopped
2 scallions, chopped
2 little gem lettuce

Steps:

  • Pick over the crabmeat and discard any bits of shell.
  • Mix the mayonnaise with the ketchup, Tabasco, mustard, lemon juice, and tarragon.
  • Stir in the crab and spring onions. Taste and play around with the balance of flavourings until you get a perfect balance (but hold back - too much tasting will leave your guests with woefully diminished portions!).
  • This can be mixed together an hour or two before serving, but bring back to room temperature before assembling the finished cocktail and serving.
  • Remove the outer leaves of the Little Gem lettuces and shred the rest thinly. Place in a plastic bag and leave in the fridge until almost ready to serve.
  • Take 4-6 sundae glasses or old-fashioned champagne glasses. Divide the lettuce between the glasses and top with the crab cocktail. Serve straight away.

Nutrition Facts : Calories 232.8, Fat 11.7, SaturatedFat 1.6, Cholesterol 67.7, Sodium 1483, Carbohydrate 8.8, Fiber 0.3, Sugar 3, Protein 22.6

CRAB COCKTAIL



Crab Cocktail image

Provided by Nigella Lawson

Categories     Shellfish     Appetizer     No-Cook     Valentine's Day     Crab     Sugar Conscious     Dairy Free     Peanut Free     Tree Nut Free

Yield Serves 2

Number Of Ingredients 11

1/4 cup mayonnaise
1/4 teaspoon soy sauce
1/4 teaspoon Worcestershire sauce
few drops sesame oil
1/2 teaspoon wasabi paste
1/4 inch fresh ginger
1 lime, halved
1 1/2 cups white crab meat
enough Chinese leaf cabbage to line 2 small plates when shredded
1 scallion
approx. 1 teaspoon pink peppercorns

Steps:

  • In a bowl, combine the mayonnaise, soy sauce, Worcestershire sauce, sesame oil and wasabi. Peel and mince or grate the ginger into the bowl and add the zest of 1/2 the lime. Squeeze 1/2 teaspoon of lime juice into the bowl and mix everything together.
  • Toss the crab in the sauce, and then finely shred the Chinese leaf cabbage. Arrange a bed of shredded cabbage on two plates. Divide the crab between them, piling it into the center of each one. Finely chop the scallion and scatter over each plate and then bash some pink peppercorns either in a pestle and mortar-rich in lewd symbolism-or put them in a freezer bag, close it and hit with a rolling pin (more of a comedy moment) and sprinkle these, too, over the crab cocktails.
  • Cut the remaining lime half into wedges and put on the side of the plates for extra spritzing.

CRAB CAKES WITH COCKTAIL SAUCE



Crab Cakes with Cocktail Sauce image

Provided by Food Network

Categories     appetizer

Time 25m

Yield 4 large crab cakes or 6 smaller crab cakes

Number Of Ingredients 19

1/2 stick sweet, unsalted butter
1 1/2 cups panko bread crumbs
1 tablespoon crab boil seasoning (recommended: Old Bay)
1 teaspoon freshly ground black pepper
1 pound lump crabmeat
1 lemon, juiced
3/4 sour cream
1 egg, lightly beaten
1/2 cup all-purpose flour, plus more for dusting
1/4 cup chopped fresh parsley leaves
1 tablespoon dry mustard
1 tablespoon kosher salt
Freshly ground black pepper
3 tablespoons vegetable oil
1 cup ketchup
1 cup chili sauce
1/4 cup prepared horseradish, strained and liquid removed
1 teaspoon hot sauce (recommend: Tabasco)
1 tablespoon Worcestershire sauce

Steps:

  • Melt the butter in a large saute pan over medium heat. Add the bread crumbs, salt, crab boil seasoning, and pepper and stir with a wooden spoon until the butter is fully incorporated. Remove from the heat and allow to cool.
  • Put the crabmeat in a large bowl, and pick through to remove all the shells. Add the lemon juice and toss. Mix in the sour cream, egg, flour, parsley, mustard, and prepared bread crumb mixture. Season with salt and pepper, to taste. Form the crab mixture into 6 patties, approximately 2 1/4-ounces each. Coat each patty in flour and shake off excess.
  • Heat the oil in a large saute pan over medium heat. Add the crab cakes and cook until evenly browned, about 2 minutes on each side. Transfer to a serving platter and serve with the Oyster House Cocktail sauce on the side.
  • Mix all the ingredients together and store in an airtight container until ready to use.

CRAB COCKTAIL SPREAD



CRAB COCKTAIL SPREAD image

A family favorite for years.

Provided by Laurie Arndt

Categories     Seafood Appetizers

Number Of Ingredients 9

12 oz cream cheese
1 Tbsp lemon juice
1 Tbsp worcestershire sauce
1/2 Tbsp chopped onions
1/4 tsp garlic salt (or to taste)
6 oz cocktail sauce
7 1/2 oz can(s) lump crab meat
2 Tbsp parsley flakes
assorted crackers

Steps:

  • 1. Combine the first 5 ingredients. Spread mixture in a deep 10-inch glass plate (I used an oval deep dish).Pour cocktail sauce over mixture. Layer the crab on the sauce. Sprinkle with parsley over all.
  • 2. cover with plastic wrap sealing edges of pie plate and refrigerate overnight. Serve chilled with assorted crackers.

MY AMAZING CRAB COCKTAIL



My Amazing Crab Cocktail image

I'm allergic to shrimp so i have adapted one of my favorite recipes to accommodate my allergy! This was a huge hit at the family 4th gathering. Gone in 15 minutes!

Provided by Cynthia Holbert

Categories     Seafood Appetizers

Time 15m

Number Of Ingredients 8

3 large firm homegrown or organic tomatos diced
2 white onions diced
2 jalapenos diced, remove seeds
1 big handful fresh cilantro
the juice of 1 large lime
1 pkg imitation crabmeat flake style.
3/4 c heinz ketchup
1 tsp tabasco -more if you want it spicier!

Steps:

  • 1. just toss it all together and serve with organic blue tortilla chips

Tips:

  • Use fresh, high-quality crab meat for the best results.
  • If you don't have access to fresh crab meat, you can use frozen or canned crab meat instead. Just be sure to thaw the frozen crab meat before using it.
  • To make the cocktail sauce, combine ketchup, mayonnaise, horseradish, lemon juice, and Worcestershire sauce in a bowl. Season with salt and pepper to taste.
  • If you don't have cocktail sauce, you can use tartar sauce or a store-bought seafood sauce instead.
  • Serve the crab cocktail with lemon wedges, cocktail picks, and crackers.

Conclusion:

Crab cocktail is a classic appetizer that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. Whether you like it spicy, sweet, or tangy, there is a crab cocktail recipe out there for you. So next time you are looking for a delicious and impressive appetizer, give crab cocktail a try.

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