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Prep Time: 180 Minutes Cook Time: 0 Minutes |
Ready In: 180 Minutes Servings: 4 |
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You put the left leg in, you take the left leg out, you put the left leg in and you stick it in your mouth. You do the hokey-pokey and you pass the crabs around - that's what it's all about! will serve more as appetizers. Ingredients:
3 lbs snow crab legs, cooked |
12 fluid ounces bottled chili sauce |
3 -4 tablespoons horseradish, to taste |
4 tablespoons fresh lemon juice |
1 1/2 tablespoons low-sodium worcestershire sauce |
3 drops tabasco sauce |
Directions:
1. If the crab claws are frozen, defrost them overnight in the refrigerator or for 2 to 3 hours at room temperature.
2. Chill thoroughly.
3. Combine the remaining ingredients, using the lemon juice to rinse any remaining chili sauce from the bottle.
4. Place the mixture in a small serving bowl.
5. Cover and refrigerate until ready to serve.
6. To assemble, arrange claws in a bed of chopped ice, accompanied with the bowl of sauce for dipping.
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