| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Meats |
American |
Seafood |
4 |
Servings |
INGREDIENTS
|
|
Crabmeat |
| 1 |
|
Bottle chili sauce (catsup style) |
| 1 |
|
Lemon; juice of |
| 1 |
tb |
Worcestershire sauce |
| 1 |
tb |
Hot prepared horseradish |
| 1 |
tb |
Dijon mustard (Grey Poupon is fine) |
|
|
Salt & pepper to taste |
INSTRUCTIONS
THE COCKTAIL SAUCE
All you need for this one is the crabmeat and a good cocktail sauce. I
make mine in the following way. It is very simple.
Mix all the sauce ingredients together and chill. Serve the crab in small
glasses and allow each guest to add his own sauce. In a restaurant you
usually get more sauce than crab. Shame!
From <The Frugal Gourmet Cooks American>. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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