Mix the following ingredients for the cocktail sauce: mayonnaise, tomato paste, cream, a few dashes of Tabasco, sherry, divide the lemon and add half of the juice (you can also use concentrate), salt and pepper to taste. Cut the lettuce into thin strips (or as you like) and place on the plate. Spread the crabs on top and pour the sauce over them. Garnish with the dill sprigs and the remaining lemon (best to make a neat cut). By the way: fresh crabs or those from the brine usually no longer need to be seasoned. Possibly season a little for frozen foods.
Ingredients
Print Recipe
Pin Recipe