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Bruce Bromberg and Eric Bromberg's father, Myron, prepares this rich and delicious starter for almost every family celebration. Chef Holiday Recipes Made Easy Cocktail Party Recipes

November 2000

Gallery

Credit: © Gentl & Hyers

Recipe Summary

Yield:
MAKES ABOUT 3 CUPS
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a small bowl, combine the ketchup with the horseradish, Worcestershire sauce, Tabasco and lemon juice. Set the cocktail sauce aside at room temperature.

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  • In a large bowl, combine the back-fin crabmeat with the cream cheese, sour cream and 1 tablespoon of the chives. Spread a 1/2-inch-thick layer of the crab mixture across a large platter and top with the cocktail sauce. Scatter the lump crabmeat on top and garnish with the remaining 1 tablespoon of chives. Refrigerate the crab cocktail until slightly chilled. Serve with cucumber slices, crackers or toasts.

Make Ahead

The crab cocktail can be refrigerated overnight. Remove the cocktail from the refrigerator 15 minutes before serving.

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