|Canned crab meat||7 1⁄2 Ounce, chilled, drained, flaked and cartilage removed|
|Lemon juice||1 Tablespoon|
|Canned unsweetened grapefruit segments||16 Ounce|
|Catsup||1⁄3 Cup (5.33 tbs)|
|Dry mustard||1⁄4 Teaspoon|
|Prepared horseradish||1⁄4 Teaspoon|
|Bottled hot pepper sauce||1 Dash|
Sprinkle crab with lemon juice.
Drain grape fruit, reserving 1/4 cup juice.
Combine catsup, 1/4 cup reserved grapefruit juice, dry mustard, horseradish, and hot pepper sauce; chill.
Arrange grapefruit and crab in lettuce-lined sherbets.
Drizzle with sauce.