Turkey Day Crab
Posted
Fri, 11/23/12
It has been tradition in my family for decades 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 with mild. Both can be made ahead of time and stored in the refrigerator. The recipe originated from my late uncle, Patrick O'Toole (1924-1995).
This was yesterday's batch:
Uncle Pat's Crab Cocktail
Crab meat (one or two cans, drained)
In a large bowl, mix all of the ingredients together well. Chill several hours before serving. Suggestions: Serve in a wine glass (as pictured) 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.
It was delicious, as usual.
Tags: Appetizers;
Food Photos; Seafood;
Thanksgiving
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