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Fresh Cocktail Claws Crab Meat - (12oz)
Handling & Preparation
Includes: (1) 12oz Cocktail Claws (Fresh)
"Cocktail Claw" is the last segment of the claw in which the shell has been completely removed, except for the tip, which may serve as a handle for dipping meat in cocktail sauce or melted butter.
Lump Crab Meat Dip
1/4 cup cream
2 tablespoons mayonnaise
1/2 teaspoon salt
dash of Tabasco sauce
1 pound lump crab meat
1/4 cup lemon juice
2 sliced green onions & tops
1 teaspoon Worcestershire sauce
8 ounce cream cheese
Blend together until smooth all ingredients except crab meat. Add crab meat and serve with raw vegetables, such as green peppers, radishes, celery and/or cauliflower buds.
This recipe was the Second Place Winner in the 1971 National Hard Crab Derby in Crisfield, MD.
Fresh crab meat is sold in one pound plastic containers and can be kept for about 4-5 days in the refrigerator.
Pasteurized crab meat is in a sealed can and can be kept for several months if properly refrigerated.
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Linton's Seafood, 4500 Crisfield Hwy - Crisfield, Maryland 21817