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    Crab Claws with Cocktail Dipping Sauce


    Source of Recipe


    Aunt Saunny

    (makes about 48 pieces)
    3 pounds snow crab claws, about 16 crab claws per pound
    1 12-ounce (340 g) bottle chili sauce
    3 to 4 tablespoons (45 to 60 ml) fresh or bottled horseradish, or to
    taste
    3 to 4 tablespoons (45 to 60 ml) fresh lemon juice
    1 1/2 tablespoons (22.5 ml) Worcestershire sauce
    2 to 3 drops Tabasco sauce

    If crab claws are frozen, defrost overnight in the refrigerator or for 2 to 3 hours at room temperature. Chill thoroughly. Combine remaining ingredients, using the lemon juice to rinse any remaining chili sauce from the bottle. Place the mixture in a small serving bowl. Cover and refrigerate until ready to serve. To assemble, arrange claws in a bed of chopped ice, accompanied with the bowl of sauce for dipping.


 

 

 

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