For fresh cocktail, I prefer to use jumbo lump since it glistens in the glass dressed either with a traditional cocktail sauce, or something more lively like this ginger/lime sauce. I prefer to use martini glasses for serving. This recipe will serve 6 as an hors d’oeuvre. Offer a choice of sauces at the table.
1/2 pound jumbo lump Chesapeake crabmeat
1 lemon, cut into sixths
parsley or cilantro
cocktail sauce
ginger/lime sauce (recipe below)
Place a generous scoop of crabmeat in each glass. Garnish with lemon wedges and parsley or cilantro. Serve sauces on the side.
Ginger/Lime Sauce
1-inch slice of ginger root, peeled and grated
1 1/2 limes, juiced
1 teaspoon water
6 teaspoons canola oil
Mix together, shake and serve. Makes 3/4 cup.
Classic Spicy Cocktail Sauce
1/2 cup ketchup
4 teaspoons prepared horseradish
1 teaspoon Worcestershire sauce
1/2 teaspoon Tabasco
1 tablespoon lemon juice
Mix together and serve. Makes 2/3 cup.
