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Crab Meat Cocktail
  • 1/3 cup catsup
  • 1 tablespoon lemon juice
  • 2 teaspoons Worcestershire sauce
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 tablespoon prepared horseradish
  • 3/4 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; slice in half lengthwise. Cut each half into six lengthwise slices; place one slice on each side of the crab meat. Serve with cocktail sauce. Serves 6. Serve this delightful salad in a glass bowl for a most attractive presentation. Serve with a wine such as a Rhine or a green Hungarian or a less dry wine such as a sweet Sauterne.
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