posted by Angel 06-10-102 7:04 PM
Crab Claws with Cocktail Dipping Sauce
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.
Nutrition Facts: Amount Per Serving: Calories 38 Fat 0 g, Cholesterol 14 mg, Sodium 272 mg,
Courtesy of: www.diabetic-recipes.com