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Cocktail Sauce For Seafood

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  Chili sauce 1⁄2 Cup (8 tbs)
  Ketchup 1⁄2 Cup (8 tbs)
  Prepared horseradish 1⁄2 Cup (8 tbs)
  Worcestershire sauce 1 1⁄2 Teaspoon
  Salt 1⁄4 Teaspoon
  Strained lemon juice 2 Tablespoon
  Black pepper 1 Dash
  Finely diced celery 1⁄4 Cup (4 tbs) (Very Finely Diced)

Combine ingredients in the order given.
Place in a clean glass container, cover, and keep in refrigerator until ready to serve.
This sauce can be used for oysters or Cherrystone clams on the half shell, or for crabmeat, lobster or shrimp cocktail.
If a milder sauce is desired, substitute 1/4 cup pureed canned tomatoes for half of the chili sauce.
Makes 1 1/2 cups sauce.

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