Crabmeat Cocktail 01
This is just about the easiest and most elegant thing you can make, if you can afford Jumbo Lump Crabmeat. The only secret to this recipe is the freshness of the crabmeat, and the quality. Use the freshest Jumbo Lump you can find. Second best would be the pasteurized Jumbo Lump in a can. The lower the grade of crabmeat, the less meaty it is and the more shell ridden it will be, which causes a lot more tedious work to clean it before serving. Serve with Cocktail Sauce, Crackers and Lemon Wedges. The Cocktail Sauce is included below.
Servings Prep Time
4serving 20minutes
Servings Prep Time
4serving 20minutes
Ingredients
Main Ingredients…
Cocktail Sauce…
Instructions
Main Presentation…
  1. Line a small glass plate with lettuce leaf or greens.
  2. Place about 4 ounces of Jumbo Lump Crabmeat on the lettuce (or greens).
  3. Place a small ramekin of Cocktail Sauce on one side of the plate.
  4. Garnish with Lemon Wedges and Parsley.
  5. Serve chilled with a cocktail fork.
Make the Cocktail Sauce…
  1. To a small bowl: Add the Catsup, Chili Sauce, Worcestershire Sauce, Lemon Juice, Tabasco Sauce, Horseradish (drained), and White Pepper.
  2. Stir well to mix.
  3. Place in a container and refrigerate until needed.
Recipe Notes

This is great any time anywhere… as an appetizer, bar food or starter… or late night snack!

Note:  This just crossed my mind:  The hand-written recipe for this was done when I was the Chef at the Backstage Restaurant in New Hope, PA, in around 1980.  Crabmeat at the time was a lot cheaper than now a 4 oz. portion of high quality product could be served at an affordable menu price… today??  Probably not so much.