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Crab Meat Cocktail
Serve this delightful salad in a glass bowl for a most attractive presentation.
- 1/3 cup catsup
- 1 tablespoon lemon juice
- 2 teaspoons Worcestershire sauce
- ¼ teaspoon salt
- 1/8 teaspoon pepper
- 1 tablespoon prepared horseradish
- ¾ cup chopped celery
- 1 pound backfin crab meat
- 1 medium-size avocado
For cocktail sauce, combine catsup, lemon juice, Worcestershire sauce, salt, pepper and horseradish in a small bowl; reserve.
Place 2 tablespoons chopped celery into each of six individual salad bowls. Top with 3 ounces of crab meat.
Peel and pit avocado by slicing in half lengthwise. Cut each half into six lengthwise slices. Place one slice on each side of the crab meat. Serve with cocktail sauce.