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Place each layer and that layer’s ingredients in separate bowls.
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For the creamy layer, whisk to combine and season to taste with salt and pepper.
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For the cocktail layer, whisk to combine, adjusting the horseradish and hot sauce to suit your taste.
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For the crab layer, season the crab meat and gently stir to coat in the herbs and seasoning, being careful not to break up the jumbo lumps.
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To assemble, spoon 1-2 tablespoons of the creamy layer into each glass, top with 2-3 tablespoons of cocktail sauce, finishing by dividing the crabmeat between the glasses and gently filling to the rim.
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Garnish the glasses with sprigs of celery leaves and lemon wedges before serving.