Firecracker Crab Cocktail Recipe
12-16 oz. Dungeness crab meat
1 lemon, cut into wedges
1/2 C. ketchup
1/4 C. chili sauce
2 T. horseradish, freshly grated
2 T. freshly squeezed lemon juice
2 t. minced green onion tops
1/2 t. Worcestershire sauce
Hot pepper sauce to taste
For the cocktail sauce, combine the ketchup, chili sauce, horseradish, lemon juice, green onion, Worcestershire and hot pepper sauce in a small bowl and stir to mix. Refrigerate until ready to serve. The sauce can be prepared a day in advance.
Just before serving, spoon about 1 tablespoon of the cocktail sauce into each of 4 small dishes. Pick over the crab meat to remove bits of shell or cartilage, and divide it among the dishes, reserving any whole leg pieces for the top.
Spoon the rest of the cocktail sauce over the crab, set the dishes on small plates and place the lemon wedge on the plates. Serve right away.
Yield: 4 servings.