Cold Shrimp and Crab Claw Platter
My love of seafood is not something I arrived at gradually. Growing up, the freshest fish and finest shellfish were treated with a kind of reverence: you did not overwhelm them, you served them in a way that let them be exactly what they were, and a cold platter is this philosophy made practical. I first put this together for a summer gathering when I wanted something that felt generous and a little special without requiring me to spend the whole afternoon over a stove, and the two sauces, which take ten minutes, make the whole thing feel complete. I feel that presentation matters here perhaps more than in most recipes. The ice is not decorative: it keeps everything cold and makes the platter look the way a platter like this should look. You are setting something on the table that announces itself. Let it.
Cold Shrimp and Crab Claw Platter
There are dishes I make because they require skill, and there are dishes I make because they require excellent ingredients and very little else. This platter is firmly in the second category. Cold shrimp and crab claws, properly seasoned and served with two good sauces, are the kind of thing that stops conversation when you set them on the table. I have served this at gatherings and felt very pleased with myself, and I will not pretend otherwise.
Ingredients
For the shrimp
2 lbs large shrimp (21-25 count), shell-on
1 lemon, halved
4 garlic cloves, smashed
1 bay leaf
1 teaspoon whole black peppercorns
1 tablespoon Old Bay seasoning
Salt
For the crab claws
2 lbs cooked stone crab or cocktail crab claws, cracked (most fishmongers sell these pre-cooked and ready)
For the cocktail sauce
1 cup good ketchup
2 tablespoons prepared horseradish, or more to taste
1 tablespoon fresh lemon juice
1 teaspoon Worcestershire sauce
A few dashes of hot sauce
Salt and black pepper
For the lemon-herb aioli
1/2 cup good mayonnaise
1 clove garlic, finely grated
2 tablespoons fresh lemon juice
1 tablespoon fresh flat-leaf parsley, finely chopped
1 teaspoon Dijon mustard
Salt and black pepper
To serve
Crushed ice
Lemon wedges
Fresh flat-leaf parsley
Crackers or crusty bread
Instructions
Make both sauces first. For the cocktail sauce, stir together the ketchup, horseradish, lemon juice, Worcestershire, and hot sauce. Season, taste, and add more horseradish if you feel strongly about it. For the aioli, whisk together the mayonnaise, garlic, lemon juice, parsley, and mustard. Season well. Refrigerate both until ready to serve.
Bring a large pot of water to a boil. Add the lemon halves, garlic, bay leaf, peppercorns, Old Bay, and a generous amount of salt. Let it simmer for 5 minutes so the aromatics can do their work.
Add the shrimp and cook for 2 to 3 minutes, just until they turn pink and curl. Do not walk away, overcooked shrimp is a disappointment that is very difficult to recover from. Transfer immediately to a bowl of ice water to stop the cooking. Drain and refrigerate until cold.
If your crab claws need cracking, do so now, or ask your fishmonger to do it. They are always willing, and it saves a great deal of effort.
Spread crushed ice generously over a large platter or board. Arrange the cold shrimp and crab claws over the ice. Nestle the two sauce bowls among the seafood, tuck in lemon wedges and sprigs of parsley, and set crackers or bread alongside. Bring it to the table and step back.
Hi, I'm Sarina!
I'm passionate about food, photography, and food styling. I want to share my unique perspective with you. Have a look around at my recipes and blog
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