Shrimp and Crab Cocktail

When you start a party with homemade shrimp cocktail, your guests know they’re in for a night of good eats. The seafood appetizer has that kind of reputation. This shrimp and crab cocktail features a kicky tomato-based sauce that adds flavor to every bite. Your friends will have no idea it took mere minutes to put together.

This shrimp crab cocktail recipe leans toward the spicy side, with fresh jalapenos, seasoned tomato juice and the unexpected sharp bite of crisp radishes. Crunchy cucumbers and creamy avocado bring it into balance. For a festive gathering, serve this flavor-packed seafood cocktail with other cold finger food recipes. But don’t hesitate to keep it to yourself for a quiet night at home: This shrimp and crabmeat cocktail makes a delicious light dinner alongside one of these healthy summer salads and a grilled elote flatbread.

Ingredients for Shrimp and Crab Cocktail

• Cucumbers: If you use American slicing cucumbers, which dominate the grocery store’s produce section, peel off their thick skin. For more crunch, use cucumber varieties that don’t need to be peeled, like Armenian or English cucumbers.
• Radishes: Radishes add a peppery bite to this crabmeat cocktail and stay crisp even after the flavors have melded in the refrigerator for hours.
• V8 juice: As the name implies, the original V8 juice contains eight different vegetables, primarily tomatoes. The spicy hot version simply brings on the heat. Look for a low-sodium bottle with almost 80% less salt than the original spicy hot V8 juice.
• Clamato juice: Again, the name says it: This colorfully red beverage blends clam juice, the strained liquid left after steaming fresh clams, and tomato juice. It has a briny, rich flavor.
• Onion: Red onion complements the color scheme and flavors the sauce. Chop it finely so that the raw onion taste isn’t focused in one particular bite.
• Ketchup: Although we typically use this condiment for fries or burgers, one crazy fact about ketchup is that it was initially a flavor base for sauces and other recipes. That’s how it works here, adding sweet and savory notes.
• Jalapeno, cilantro, garlic: These three fresh ingredients add punchy flavors to the shrimp crab cocktail recipe. If you hate cilantro, omit it.
• Salt: V8 juice, Clamato juice and ketchup all contain salt, so you may want to add this small amount to taste.
• Shrimp: Cook it yourself or use precooked frozen shrimp. Either way, make sure it’s cleaned and deveined shrimp.
• Lump crabmeat: Shelf-stable canned crabmeat is pasteurized, reducing its briny flavor and softening its delicate texture; it’s also pretty economical. Fresh lump crabmeat has a fresher flavor and better texture, making this shrimp and crab cocktail shine. Either works for this recipe.
• Avocados: Silky ripe avocados contrast nicely with the spicy tomato cocktail sauce and crunchier elements.

Directions

Step 1: Fold together the ingredients

Mix the cucumbers and radishes with the V8 and Clamato juices, onion, ketchup, jalapenos, cilantro, garlic and salt. Gently fold in the shrimp, crabmeat and avocado cubes.

Editor’s Tip: Instead of mixing the vegetables and seafood with the sauce, combine the cucumbers, radishes, shrimp and crabmeat in one bowl and whisk the sauce ingredients separately. Then, pour enough sauce over the crabmeat mixture to coat everything. Test the flavor and add more sauce as desired, along with the cilantro and avocado to keep them bright and fresh, before serving. Offer extra sauce on the side.

Step 2: Refrigerate the mixture

Cover and refrigerate the shrimp crab cocktail for at least two hours or until cold. Serve it chilled in martini glasses.

Editor’s Tip: To prevent the intensely flavored sauce from overpowering the delicate flavor of the crab and shrimp, gently stir the seafood mixture when you remove it from the fridge and then use a slotted spoon to divide it into servings. Stemless martini glasses offer more stability than the classic long-stemmed ones, especially when you reach into them with a cocktail fork to spear a piece of shrimp or crabmeat.

Shrimp and Crab Cocktail Variations

• Give it some zest: Balance the spicy tomato juice and peppers with a freshly zested and squeezed lime or lemon. If you have only bottled juice on hand, replace up to 1/4 cup of the V8 or the Clamato juice with lemon or lime juice so the sauce stays thick.
• Use homemade ketchup and juices: Upgrade the cocktail sauce with homemade spicy ketchup and homemade tomato juice or Bloody Mary mix instead of store-bought ketchup and V8. Replace the Clamato juice with 3/4 cup homemade tomato juice, 3 tablespoons bottled clam juice and 1 tablespoon lemon juice. Use regular tomato juice and canned tomato sauce if you prefer a milder sauce.

How to Store Shrimp and Crab Cocktail

Refrigerate shrimp and crab cocktail in an airtight covered container. The longer it sits, the more the sauce infuses the shellfish and vegetables. The sauce also makes the ingredients softer, so add the avocado just before serving if you plan to store the crabmeat cocktail for more than two hours.

How long does shrimp and crab cocktail last?

The shrimp and crab cocktail lasts three to four days in the fridge. If you’re worried the leftovers will become too soft and taste predominantly tomato, strain the sauce from the shellfish and vegetable mixture and then store the sauce in a separate airtight container in the fridge. Because it’s been in contact with the seafood, the sauce is good for only up to four days.

Shrimp and Crab Cocktail Tips

How can you cook shrimp for shrimp and crab cocktail?

To make shrimp for shrimp and crab cocktail, choose medium (31 to 40 per pound) or larger raw, shell-on shrimp so they’re easier to peel. Poach them in boiling water, seasoned with slices of a small lemon and a small onion; add aromatics like garlic, parsley, salt, peppercorns, bay leaf and thyme to season the shrimp even more. Cook the shrimp until they turn pink, about two minutes, and then immediately drain and plunge the shellfish into a bowl of ice water. Clean shrimp once they’ve cooled. Cut large ones into bite-sized pieces as needed.

What can you serve with shrimp and crab cocktail?

Crackers and tortilla chips are ideal for serving with this shrimp and crab cocktail recipe because they act as edible scoopers for each succulent bite. Set out slices of toasted baguette to enjoy the cocktail crostini-style. Balance antipasto skewers across the top of the glass for bonus nibbles. Add hors d’oeuvres like goat cheese and onion pastries or a milder fruit and cheese platter for an entire party spread.