Ingredients

• 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

Directions

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.