• 3 pounds snow crab claws, about 16 crab claws per pound
  • 1 (12-ounce) (340 g) bottle chili sauce
  • 3 to 4 tablespoons (45 to 60 ml) fresh or bottled
  • 3 to 4 tablespoons (45 to 60 ml) fresh lemon juice
  • 1 1/2 tablespoons (22.5 ml) Worcestershire sauce
  • 2 to 3 drops Tabasco sauce


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.