Crab Cocktail
Source of Recipe
Aunt Saunny
1 lb (450 g) Cooked Crabmeat
1/4 (60 ml) Cup Ketchup
2 tbsp (30 ml) Sherry
1 tbsp (15 ml) Horseradish
1/4 tsp (1 ml) Cayenne Pepper
1 tbsp (15 ml) Lemon Juice
2 tsp (10 ml) Chopped Chives
1 tsp (5 ml) Chopped Capers
6 Curly Endive Leaves
6 Crabsticks (Julienne)
Dice the crabmeat.
In a mixing bowl blend the ketchup, sherry, horseradish, cayenne, lemon juice, chives and capers. Add the diced crabmeat and mix. Place the crabmeat mixture on the lettuce leaves on chilled plates or chilled Paris goblets .
Top with a couple of julienne crabsticks and a twist of cucumber and lemon to serve
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