Keto Crab and Shrimp Cocktail Lettuce Wraps
Chilled seafood appetizer combining sweet lump crab and tender shrimp with zesty lemon, fresh chives, and crisp radishes tucked into buttery Boston lettuce leaves. A classic cocktail sauce spiked with horseradish and hot sauce adds tangy heat. Light, elegant, and no-cook, this works perfectly for spring entertaining, lunch platters, or as a first course. The version shines by using whole seafood pieces and raw radish crunch against the smooth, creamy cocktail sauce--more textural than typical versions.
Ingredients
- 10 ounces crab meat, cookedadditional shrimp or lump fish like halibut1:1swap
- 10 ounces shrimp, cooked, thinly sliced
- 2 tablespoons chives, finely minced
- 1 lemon lemon juice and zest
- salt
- black pepper, freshly ground
- ¾ cup ketchup
- 2 tablespoons prepared horseradish
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Tabasco or vinegar-based hot sauce
- 1 lemon lemon juice
- 1 head Boston lettuce, leaves separatedbutter lettuce or bibb lettuce1:1swapadds dairy
crisp base
- 3 radishes radishes, thinly sliced
Instructions
- 1
Combine crab meat and shrimp in a bowl.
- 2
Add chives, lemon juice, lemon zest, salt, and pepper; mix gently.
- 3
Whisk together ketchup, horseradish, Worcestershire sauce, Tabasco, and lemon juice in a separate bowl to make cocktail sauce.
- 4
Refrigerate seafood mixture and sauce separately for 1 hour.
- 5
Arrange Boston lettuce leaves on serving plates.
- 6
Divide seafood mixture among lettuce cups.
- 7
Top each cup with sliced radishes.
- 8
Drizzle cocktail sauce over cups and serve immediately.
Tips
Chill components separately so sauce doesn't dilute seafood; chilling also firms up flavors. Assemble just before serving to keep lettuce crisp.
Use freshly cooked or quality frozen-then-thawed seafood; avoid canned crab. Sweet lump crab has better texture than claw meat.
Good to Know
Seafood mixture and sauce keep separately in airtight containers up to 2 days. Do not assemble wraps in advance; lettuce will wilt.
Prepare seafood mixture and cocktail sauce up to 1 day ahead. Chill separately. Slice radishes and separate lettuce leaves 2-4 hours prior; store in damp paper towels.
Serve immediately after assembly on chilled plates as a first course or light lunch. Pairs well with white wine, sparkling water with lemon, or light beer.
Common Mistakes
Do not assemble wraps more than 15 minutes ahead to avoid soggy lettuce.
Do not mix seafood and sauce before chilling--sauce will dilute the delicate seafood flavor.
Do not skip zesting the lemon; the oils add brightness that juice alone cannot provide.
Substitutions
crisp base
FAQ
Can I make this ahead for a party?
Yes. Prepare seafood and sauce separately up to 1 day ahead and chill. Slice radishes and wash lettuce up to 4 hours ahead. Assemble individual wraps just before serving so lettuce stays crisp.
What if I don't have prepared horseradish?
Fresh grated horseradish works but is twice as potent; use half the amount and add fresh lemon juice to prevent it from drying out. Dried horseradish powder is too concentrated; avoid it.
Can I freeze crab and shrimp cocktail?
Freezing ruins the delicate texture of cooked seafood. Make and serve fresh, or store in the refrigerator up to 2 days in separate airtight containers.