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Appetizers >  Seafood >  Thanksgiving >  Uncle Pat's Crab Cocktail >

 

Uncle Pat's Crab Cocktail

• Crab meat (one or two cans, drained)

• Cocktail sauce

• Ketchup

• Horseradish

• Worcestershire sauce

• Touch of vinegar

• Dash of garlic salt

In a large bowl, mix all of the ingredients together well. Chill several hours before serving.

 

Suggestions: Serve in a wine glass (as pictured above) or on a bed of lettuce.

 

Note: Uncle Pat never gave exact measurements for his crab cocktail, so I did not attempt to replicate them. This is a "to taste" recipe, literally.

 

*Recipe source: Patrick O'Toole (1924-1995).

*Crab Cocktail images (C) Shenanchie.

 

Shenanchie's History Note: It is tradition in my family to have crab cocktail just before the main meal at Thanksgiving. We now make two batches of the appetizer: one flavored with hot horseradish and the other only lightly seasoned. Both can be made ahead of time and stored in the refrigerator. The recipe originated from my late uncle, Patrick O'Toole.

 

Related Links:

• Thanksgiving with Food Fare (online article)

• Food Fare Culinary Collection: Thanksgiving with Food Fare (e-book)

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