Crab Claws With Cocktail Dipping Sauce Recipe - Cooking Index
Crab Claws With Cocktail Dipping Sauce Recipe - Cooking Index
| 3 lbs | 1362g / 48oz | Snow crab claws |
| = (abt 16 crab claws per lb) | ||
| 1 | Chili sauce - (12 oz) | |
| 3 tablespoons | 45ml | Fresh or bottled horseradish - (to 4) - or to taste |
| 3 tablespoons | 45ml | Fresh lemon juice - (to 4) |
| 1 1/2 tablespoons | 22ml | Worcestershire sauce |
| 2 | Tabasco sauce - (to 3) |
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.
This recipe yields about 48 pieces.
Exchanges Per 2-claw + 1-tablespoon Sauce Serving: 1/2 Very Lean Protein, 1/2 Carbohydrate (1 vegetable).
Nutrition Facts: 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.
Source:
Diabetic Recipes at http://www.diabetic-recipes.com
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