Gently inspect the lump crab meat for any remaining shells or cartilage and remove them. Place the crab meat in a bowl and break up any large lumps with a fork into bite-sized pieces, being careful not to mash — you want distinct flakes.

Season the crab lightly: squeeze the juice from half a lemon over the crab, sprinkle with 1 tsp freshly ground black pepper and 1/4 tsp kosher salt. Toss gently to combine. Taste a small piece and adjust seasoning if needed.

Cover and refrigerate the seasoned crab while you make the cocktail sauce so flavors meld (10–15 minutes).

House-made cocktail sauce

Make sauce

In a small bowl, combine 1/2 cup ketchup, 2 tablespoons prepared horseradish, 1 teaspoon Worcestershire sauce, 1 tablespoon fresh lemon juice, 1/2 teaspoon hot sauce, 1/4 teaspoon smoked paprika, 1/4 teaspoon freshly ground black pepper and 1/8 teaspoon salt.

Whisk thoroughly until smooth and taste. Adjust heat by adding more horseradish or hot sauce, or adjust acidity with a little more lemon juice. Refrigerate the sauce for at least 5 minutes to let flavors marry; it can be made several hours ahead and kept chilled.

Assembly & service

Prepare serving

If using, arrange crushed ice on a small shallow plate or in a cocktail glass to create a chilled bed. Alternatively, use chilled small bowls or martini glasses.

Portion the chilled, seasoned lump crab meat into serving dishes (approximately 1 cup total should serve 2–3 as an appetizer). Place a small ramekin or quenelle of the house-made cocktail sauce alongside or on top of the crab as preferred.

Garnish with microgreens or finely chopped chives and place lemon wedges on the plate. Serve immediately while crab is cold and fresh.