My Amazing Crab Cocktail Recipes

CRAB COCKTAIL AMERICANA

Provided by Food Network Kitchen

Categories appetizer

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 10

Crab Cocktail Americana image

Steps:

1. Whisk together the mayonnaise, mustard, Worcestershire and lemon zest in a medium bowl. Set aside half of the mustard sauce in a small bowl for topping the cocktail.
2. Gently toss the crab, 1/2 cup of the tomatoes and the avocado with the remaining sauce. Season with salt.
3. Arrange the lettuce leaves in 4 to 6 martini glasses. Spoon the crab salad on top. Garnish with a dollop of the reserved sauce, the remaining tomatoes and lemon wedges.

Ingredients

1/2 cup mayonnaise
2 teaspoons ground mustard
1 teaspoon Worcestershire sauce
1/4 teaspoon finely grated lemon zest
1 pound jumbo crabmeat, picked through to remove any bits of shell and cartilage
2 medium Roma tomatoes, cored, seeded and chopped (about 2/3 cup)
1 firm, ripe avocado, diced
Kosher salt
4 to 6 small Boston lettuce leaves
Lemon wedges, for garnish

SPICY SHRIMP & CRAB COCKTAIL

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

Spicy Shrimp & Crab Cocktail image

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.

Ingredients

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

BOILED DUNGENESS CRAB WITH HOMEMADE COCKTAIL SAUCE

Provided by Food Network

Time 20m

Yield 2 servings

Number Of Ingredients 9

Boiled Dungeness Crab with Homemade Cocktail Sauce image

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.

Ingredients

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

CRAB COCKTAIL

Swap prawn and iceberg lettuce for crabmeat, crunchy raw fennel and avocado, topped with classic Marie Rose sauce

Provided by James Martin

Categories Dinner, Starter

Time 20m

Number Of Ingredients 15

Crab cocktail image

Steps:

Put the fennel in a large bowl of ice-cold water with a squeeze of lemon juice. Leave for at least 30 mins to crisp up. Drizzle more lemon juice on the avocados to stop them browning. Whisk together all the ingredients for the Marie Rose sauce in a bowl with seasoning. Set aside to chill in the fridge.
Just before serving, drain the fennel and toss with the remaining lemon juice, dill and some seasoning. Layer the lettuce, avocado, fennel and crab in 4 x half-pint glasses - or tumblers or jam jars. Add a spoonful of sauce to each, then repeat the layers until the glasses are full, finishing with the Marie Rose sauce. Sprinkle a pinch of cayenne pepper over each cocktail and serve with lemon wedges and toast, if you like.

Nutrition Facts : Calories 417 calories, Fat 30 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 5 grams sugar, Fiber 6 grams fiber, Protein 28 grams protein, Sodium 1.9 milligram of sodium

Ingredients

1 small fennel bulb , very finely sliced
juice 1 lemon
2 avocados , diced
small bunch dill , finely chopped
2 Baby Gem lettuces , leaves torn
500g cooked crabmeat (use a mixture of brown and white)
lemon wedges, to serve
rustic bread , toasted and thinly sliced, to serve (optional)
3 tbsp mayonnaise
2 tbsp ketchup
½ tsp Worcestershire sauce
few drops Tabasco sauce
zest 1 lemon
large pinch of cayenne pepper , plus a little extra to finish
½ red chilli , finely chopped

ELEGANT CRAB COCKTAIL

This recipe offers a perfect application for large white lumps of crabmeat. It is best when prepared the day ahead. There are several aesthetically pleasing ways to present it.

Provided by Millereg

Categories Lunch/Snacks

Time P1D

Yield 6-12 servings, depending on presentation, 6-12 serving(s)

Number Of Ingredients 13

Elegant Crab Cocktail image

Steps:

Mix all ingredients (except crab) together and pour over crab.
Let set to blend flavors in refrigerator as time permits (for at least 1 hour; preferably for up to 24 hours).
Serve piled in lettuce-lined martini glasses or mounded on scallop shells (available in finer kitchen supply stores).
Endive or cucumber"boats" are a good substitute for these presentations.
Garnish with fresh chives or sprigs of parsley.

Nutrition Facts : Calories 112.7, Fat 2.8, SaturatedFat 1.3, Cholesterol 64.1, Sodium 433.3, Carbohydrate 6.2, Fiber 1.2, Sugar 4.1, Protein 14.5

Ingredients

1 lb backfin crab meat, picked over
1/4 cup red bell pepper, finely chopped
1/3 cup vidalia onion, finely chopped
salt and pepper, to taste
1 tablespoon orange juice concentrate
1 teaspoon lemonade concentrate
1/2 teaspoon lemon, zest of, finely grated
1/2 teaspoon orange zest, finely grated
1/4 cup mayonnaise
1/4 cup sour cream
1/3 cup chili sauce
1 teaspoon fresh tarragon leaf, chopped
chives or parsley, to garnish

MEXICAN SEAFOOD COCKTAIL

Categories Salad Shellfish Tomato Vegetable Appetizer No-Cook Quick & Easy Cinco de Mayo Seafood Crab Avocado Healthy Gourmet Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Makes 4 to 6 first-course or light main-course servings

Number Of Ingredients 11

Mexican Seafood Cocktail image

Steps:

Stir together Clamato juice, ketchup, lime juice, hot sauce, salt, onion, and cilantro in a large bowl, then gently stir in avocado, crabmeat, and shrimp. Spoon into 6- or 8-ounce glasses or cups.

Ingredients

1 1/2 cups chilled Clamato juice, or 1 cup tomato juice and 1/2 cup bottled clam juice
1/4 cup ketchup
1/4 cup fresh lime juice
1 teaspoon hot sauce such as Tabasco
1 teaspoon salt, or to taste
1/2 cup finely chopped white onion
1/4 cup chopped fresh cilantro
1 firm-ripe California avocado, peeled, pitted, and cut into small chunks
1/2 lb fresh lump crabmeat (1 cup), picked over
1/4 lb cooked baby shrimp
Accompaniment: oyster crackers or saltines (optional)