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Bloody Mary Sauce

  • Yield: 1 cup


  • 1 cup homemade ketchup
  • Juice of one lemon
  • 1/4 cup vodka
  • 2 teaspoons Worcestershire sauce
  • 1 tablespoon fresh grated horseradish
  • 2 tablespoons minced onions
  • 1 teaspoon minced garlic
  • Fresh black pepper


  • In a food processor, puree all the ingredients until smooth. Remove and refrigerate for 1 hour to allow the flavors to marry. Place the crabs on a platter and arrange the sauces around the platter.