Despite Sounding Similar, Crab Cocktail And Shrimp Cocktail Are Very Different

You may have enjoyed your fair share of shrimp cocktails, whether at an event as an hors d'oeuvre or as a light appetizer to a meal at a restaurant. It's hard to go wrong with the simple combination of fresh cooked shrimp and tangy cocktail sauce.

But what about crab cocktail? It sounds like it would be similar; maybe simple strips of cooked crab with cocktail sauce? In reality, crab cocktail is a much different beast. This form of cocktail takes lump crabmeat and combines it with a creamy, mayo-based sauce, traditionally known as "Marie Rose sauce" (which is, in fact, a variety of cocktail sauce).

Served on a bed of shredded lettuce and with a sliver of lemon for garnish, crab cocktail leans more towards tuna salad in texture and appearance than its shrimpy counterpart (though not to be confused with crab salad, which is a different dish altogether). While shrimp cocktail is arguably more common and popular, at least in the United States, you might see both on appetizer lists or being passed around at parties. Don't let the names confuse you.

Why do these two seafood appetizers sound the same but taste so different? Sources differ on the exact reason the word "cocktail" came to be affixed to this particular variety of appetizer. 

Some say the answer comes from the roaring '20s. In the time of Prohibition, when alcohol was illegal, cocktail glasses were cleverly repurposed into holding vessels for appetizers. Dishes such as shrimp and crab cocktail were served in these vessels as a whimsical way to use glasses that otherwise wouldn't get play.

Other sources state that the origins might come from the oyster cocktail: a mixture of oysters, liquor, ketchup, and various other condiments (many of which make up the later-named cocktail sauce). The drink was meant to be consumed as a "morning bracer," according to cocktail historian David Wondrich. Over time, as oysters became more expensive, they were swapped with other shellfish, including shrimp (or crab), and evolved to contain different ingredients.

What goes into making crab cocktail? It's all in the crab, of course. You'll want to start with real lump crab meat rather than imitation. Mayonnaise and tomato paste make up the sauce base, mixed with diced shallots, fresh herbs such as dill and parsley, and lemon juice. Season to taste. Some include extras, such as Worcestershire sauce, in the mix.

Make the sauce first and then toss the delicate meat inside carefully to avoid completely shredding it. To serve, lay down shredded green lettuce first and dollop the crab on top. Be sure to chill the mixture before placing it on top of the lettuce — this keeps the greens from wilting. 

For a classic look, serve the whole thing in a chilled cocktail glass and enjoy your delectable, retro appetizer with a spoon and a garnish of lemon on the rim. Cheers!