A correspondent let me know that tomato sauce (as in canned Hunt's
tomato sauce) is a better choice than ketchup for forming a cocktail
sauce.

Sounded sensible and I tried this with a crab cocktail yesterday.
Other cocktail sauce ingredients were as usual (horseradish,
Worcestershire sauce, tabasco, lemon juice). I will say the
less ketchup-y, less sweet result might be a better match for the crab.
It was however a little dull.

Maybe next time I'll try some of each (say, 1/3 ketchup). There's
at least a month of crab season to go.

Do ya'll have any preferences on cocktail sauce?

Steve