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From Dorothy McNett's recipes at www.dorothymcnett.com. If time permits, make the sauce and refrigerate several hours to further blend the flavors. Then add the tangerine, avocado and crab and serve.
1/4 cup catsup
Combine the catsup, chili sauce, horseradish, tangerine and lemon zest and juices, green onions and tabasco sauce. Blend well. Gently stir in the tangerine segments, diced avocado and crab meat. This is best served in individual cocktail or martini glasses.
Recipe created 2012-12-30.