Hokey Pokey Crab Legs

• 3 lbs snow crab legs, cooked
• 12 fluid ounces bottled chili sauce
• 3 -4 tablespoons horseradish, to taste
• 4 tablespoons fresh lemon juice
• 1 12 tablespoons low-sodium worcestershire sauce
• 3 drops Tabasco sauce

1. If the crab claws are frozen, defrost them overnight in the refrigerator or for 2 to 3 hours at room temperature.
2. Chill thoroughly.
3. Combine the remaining ingredients, using the lemon juice to rinse any remaining chili sauce from the bottle.
4. Place the mixture in a small serving bowl.
5. Cover and refrigerate until ready to serve.
6. To assemble, arrange claws in a bed of chopped ice, accompanied with the bowl of sauce for dipping.

snow crab, fluid, horseradish, lemon juice, worcestershire sauce, tabasco sauce

Taken from www.food.com/recipe/hokey-pokey-crab-legs-34809 (may not work)