The Quarantined Kitchen: August 12, 2020

Your Weekly Culinary Source

The Quarantined Kitchen shares ideas and recipes from Chef Steven Bright, Hospitality Coordinator at Shadyside Presbyterian Church, to help you stay healthy by eating well during the COVID-19 pandemic.

August 12, 2020: Jumbo Lump Crab Cocktail

Maryland blue crab season has ended, but now is the time to purchase jumbo lump crab meat by the pound!

Jumbo Lump Crab Cocktail

Makes about 8 servings


1 lb. jumbo lump crab meat
½ c each: cucumber, plum* tomato, avocado, asparagus tips, diced small
1 jalapeño pepper, seeded and minced, carefully
4 scallions, minced
Zest and juice of 3 fresh limes, about ¾ c
3-4 T good olive oil
Sea salt and freshly ground black peppercorns to taste
Cocktail sauce (optional)


  1. Toss all (*any fresh tomatoes will do) ingredients gently together with 3 to 4 tablespoons olive oil; salt and pepper to taste.
  2. Divide into 8 chilled cocktail glasses. (You can opt to place a tablespoon or two of cocktail sauce in the bottom of the glass before adding the crab mixture.)

Should you have any questions, or need helpful tips, please feel free to contact Chef Steven via email at:

Be well – eat well!

Chef Steven M. Bright

Read more from Chef Bright by exploring other entries in The Quarantined Kitchen.