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CRACKED CRAB CLAWS
Buy cooked crab claws from your local fresh fish market. Put
breadboard on counter and strike each section of each crab claw
so that they can be easily broken open. Pile cracked claws on
large platter. Serve with lots of napkins, a bottle of wine and a
big salad.
Sauce:
1/2 Cup catsup
1 Tablespoon horseradish (more or less to taste)
1 Tablespoon sweet pickle relish
Mix above ingredients and chill.
If you cook your own crab claws, put them into boiling water.
Bring it back to a boil. If water boils quickly, boil them 18
minutes. If it doesn’t come back quickly to a boil, then boil 15
minutes.
Crabmeat can also be used in salads, omelettes, Cioppino, fish
soups, etc.
From the Bikini Factory Cookbook (1977) by Sally Yater.