Source: the Gold Cookbook (Phil’s own variation)
First the cocktail…
Put thoroughly chilled, picked, boned and flaked crabmeat (or imitation) in cocktail glasses. Pour over the following sauce:
1/3 cup tomato catsup
2 tablespoons lemon juice
2 tablespoons sherry
1 tablespoon drained prepared horseradish
1/2 teaspoon mustard (prepared)
4 or 5 drops Tabasco (or favorite hot sauce)
1/4 cup mayo
1 teaspoon grated lemon rind
Mix thoroughly and chill before serving.
For the dip, use a prepared horseradish sauce (mayo based style). Put in a bowl and mix to desired texture. Add more of the catsup and add mayo if need be.
Serve with crackers or chips.
On both you can control the heat with the amount of horseradish and hot sauce added.