Crab Claws with Cocktail Dipping Sauce
(makes about 48 pieces)
| 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.
| Per 2-claw serving + 1 tablespoon (15 ml) sauce: | 38 calories (7% calories from fat), 5 g protein, trace total fat (0 saturated fat), 4 carbohydrates, 0 dietary fiber, 14 mg cholesterol, 272 mg sodium |
| Diabetic exchanges: | 1/2 very lean protein, 1/2 carbohydrate (1 vegetable) |
|
|
