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

?
"Steve Pope" > wrote in message
...
> 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

Add a little chili powder

Ed Pawlowski > wrote:

>"Steve Pope" > wrote in message

>> Do ya'll have any preferences on cocktail sauce?

>Add a little chili powder

Thanks, I'll try that. I always have chili powder on hand....


S.

On Jan 9, 3:13*pm, (Steve Pope) wrote:
> Ed Pawlowski > wrote:
> >"Steve Pope" > wrote in message
> >> Do ya'll have any preferences on cocktail sauce?
> >Add a little chili powder
>
> Thanks, I'll try that. * I always have chili powder on hand....
>
> S.

I've always used Heintz Chili Sauce instead of ketchup, and it makes
it a little thicker.

On 09/01/2011 3:02 PM, Steve Pope wrote:
> 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?
>

Chili sauce and horseradish.

Dave Smith > wrote:

>On 09/01/2011 3:02 PM, Steve Pope wrote:

>> 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?

>Chili sauce and horseradish.

Thanks.

(I appreciate the suggestions of chili sauce, but it's not an
ingredient I'm likely to want to have around and it usually isn't available
in an organic form. So I'd rather mix my own.)


Steve

On 01/09/2011 12:02 PM, Steve Pope wrote:

>
> Do ya'll have any preferences on cocktail sauce?

Mine is ketchup, horseradish, lemon juice, lemon zest. Probably too
sweet for a lot of people, but we like it. I haven't tried it yet with
my new favorite ketchup (the all-natural stuff from Heinz).

Serene

--
http://www.momfoodproject.com

Serene Vannoy > wrote:

>On 01/09/2011 12:02 PM, Steve Pope wrote:

>> Do ya'll have any preferences on cocktail sauce?

>Mine is ketchup, horseradish, lemon juice, lemon zest. Probably too
>sweet for a lot of people, but we like it. I haven't tried it yet with
>my new favorite ketchup (the all-natural stuff from Heinz).

Lemon zest -- great idea.

Tangentially, when I use ketchup it's normally TJ's organic, which is a
non-HFCS product. I have not yet tried Heinz natural.


Steve

On 2011-01-09, Dave Smith > wrote:
> On 09/01/2011 3:02 PM, Steve Pope wrote:

>> 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?
>>
>
> Chili sauce and horseradish.

I use Sriracha. It is wonderful!

--
Clay Irving >
Warning: This product can burn eyes.
- Found on a curling iron

(Steve Pope) wrote:

>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.

I omit the Tabasco- and go heavy on the horseradish. Probably
close to 1:1 with the catsup. I might start with 1/2cup of each,
1/2 lemon squeezed- and 2-3 shakes of Lee & Perrins. . . taste and go
from there.

I don't think you can measure it as horseradish tastes different from
day to day.

Jim

Jim Elbrecht > wrote:

>I omit the Tabasco- and go heavy on the horseradish. Probably
>close to 1:1 with the catsup. I might start with 1/2cup of each,
>1/2 lemon squeezed- and 2-3 shakes of Lee & Perrins. . . taste and go
>from there.

>I don't think you can measure it as horseradish tastes different from
>day to day.

Right. I like horseradish also.

Tangentially, it's very hard to find Fred's Horseradish anymore,
which is my favorite, but I notice a seller at Oxbow Market has it.

Steve

On Sun, 9 Jan 2011 15:12:55 -0500, "Ed Pawlowski" >
wrote:

>?
>"Steve Pope" > wrote in message
...
>> 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
>
>Add a little chili powder

I don't think chili powder works well for seafood cocktail sauce...
for a bit more bang add more horseradish. I don't want chili powder
in my bloody mary either, for heat loosyanna hot or tobasco.

Instead of tomato sauce use tomato paste, can be diluted to taste with
plain water and will have a stronger/truer tomato flavor than sauce. I
never use ketchup in cocktail sauce (too much sugar), for acidity use
lemon or lime juice.

On Sun, 9 Jan 2011 21:08:09 +0000 (UTC), (Steve
Pope) wrote:

>Serene Vannoy > wrote:
>
>>On 01/09/2011 12:02 PM, Steve Pope wrote:
>
>>> Do ya'll have any preferences on cocktail sauce?
>
>>Mine is ketchup, horseradish, lemon juice, lemon zest. Probably too
>>sweet for a lot of people, but we like it. I haven't tried it yet with
>>my new favorite ketchup (the all-natural stuff from Heinz).
>
>Lemon zest -- great idea.
>
>Tangentially, when I use ketchup it's normally TJ's organic, which is a
>non-HFCS product. I have not yet tried Heinz natural.

If you like horseradish and have a couple square feet in a wet corner
of your yard [or a vacant lot nearby] the only work to growing it is
digging it up and cleaning it. And fresh ground horseradish will
make your cocktail sauce sing.

Jim

Brooklyn1 <Gravesend1> wrote:

>I don't think chili powder works well for seafood cocktail sauce...
>for a bit more bang add more horseradish. I don't want chili powder
>in my bloody mary either, for heat loosyanna hot or tobasco.
>
>Instead of tomato sauce use tomato paste, can be diluted to taste with
>plain water and will have a stronger/truer tomato flavor than sauce. I
>never use ketchup in cocktail sauce (too much sugar), for acidity use
>lemon or lime juice.

Thanks. I did notice that the lack of ketchup and its sweetness
was an overall win.

Steve

George > wrote:

>On 1/9/2011 3:02 PM, Steve Pope wrote:

>> 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

>Add a squirt of sriracha.

Aha. Putting the cock in cocktail sauce.

Thanks.


S.

On 1/9/2011 3:02 PM, Steve Pope wrote:
> 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

Add a squirt of sriracha.

"Dave Smith" > wrote in message
om...
> On 09/01/2011 3:02 PM, Steve Pope wrote:
>> 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.
>>
>> Do ya'll have any preferences on cocktail sauce?
>>
>
> Chili sauce and horseradish.

Yep. Chili sauce and horseradish. Nice bite.

Jill

"Brooklyn1" <Gravesend1> wrote in message
...
> Instead of tomato sauce use tomato paste, can be diluted to taste with
> plain water and will have a stronger/truer tomato flavor than sauce.

Unfortunately tomato paste also has a very raw, acidic, almost acrid taste
when it hasn't been cooked out. For the same reason the 'happy housewife'
trick of using it as a pizza sauce base is a no-no, even though it does see
some heat.

>I
> never use ketchup in cocktail sauce (too much sugar), for acidity use
> lemon or lime juice.

Perhaps another brand or a 'lite' version of your favourite might help.

Steve Pope wrote:
> 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


I use about half tomato ketchup and half grated horseradish --
preferably from a fresh jar of horseradish. If it's especially hot
horseradish, I might go a *little* heavy on the ketchup.

Bob

On 01/09/2011 01:08 PM, Steve Pope wrote:
> Serene > wrote:
>
>> On 01/09/2011 12:02 PM, Steve Pope wrote:
>
>>> Do ya'll have any preferences on cocktail sauce?
>
>> Mine is ketchup, horseradish, lemon juice, lemon zest. Probably too
>> sweet for a lot of people, but we like it. I haven't tried it yet with
>> my new favorite ketchup (the all-natural stuff from Heinz).
>
> Lemon zest -- great idea.

I also use it in my trashy tartar sauce (3 parts mayo, 1 part sweet
pickle relish, lemon zest to taste). I figure why not use it while I've
got the lemons handy for the fish.

>
> Tangentially, when I use ketchup it's normally TJ's organic, which is a
> non-HFCS product. I have not yet tried Heinz natural.

It's just tomatoes, sugar, vinegar, salt, and spices, if I remember
right. (It's called "Simply Heinz", not all-natural; I misremembered.)

Serene

--
http://www.momfoodproject.com

On 2011-01-09, Serene Vannoy > wrote:

> Mine is ketchup, horseradish, lemon juice, lemon zest. Probably too
> sweet for a lot of people, but we like it. I haven't tried it yet with
> my new favorite ketchup (the all-natural stuff from Heinz).

Likewise I prefer ketchup, but also include Worcestershire, as many
have noted. The one item I've not seen mentioned, and one I think
adds an extra nice dimension, is capers, finely minced. The brand of
prepared horseradish is also important. I'll use no other brand than
Silver Spring Extra Hot. All others I've ever tried are just plain
wimpy.

nb

notbob > wrote:

>The one item I've not seen mentioned, and one I think
>adds an extra nice dimension, is capers, finely minced.

Cool, a new idea.

>The brand of
>prepared horseradish is also important. I'll use no other brand than
>Silver Spring Extra Hot. All others I've ever tried are just plain
>wimpy.

Have you tried Fred's?

S.

On 1/9/2011 10:28 PM, notbob wrote:
> On 2011-01-09, Serene > wrote:
>
>> Mine is ketchup, horseradish, lemon juice, lemon zest. Probably too
>> sweet for a lot of people, but we like it. I haven't tried it yet with
>> my new favorite ketchup (the all-natural stuff from Heinz).
>
> Likewise I prefer ketchup, but also include Worcestershire, as many
> have noted. The one item I've not seen mentioned, and one I think
> adds an extra nice dimension, is capers, finely minced. The brand of
> prepared horseradish is also important. I'll use no other brand than
> Silver Spring Extra Hot. All others I've ever tried are just plain
> wimpy.
>
> nb

I use worcestershire in my ketchup based cocktail sauce as well.

--
Currently Reading: Falling Free by Lois McMaster Bujold

Serene wrote on Sun, 09 Jan 2011 19:16:33 -0800:

> On 01/09/2011 01:08 PM, Steve Pope wrote:
>> Serene > wrote:
>>
>>> On 01/09/2011 12:02 PM, Steve Pope wrote:
>>
>>>> Do ya'll have any preferences on cocktail sauce?
>>
>>> Mine is ketchup, horseradish, lemon juice, lemon zest. Probably too
>>> sweet for a lot of people, but we like it. I
>>> haven't tried it yet with my new favorite ketchup (the
>>> all-natural stuff from Heinz).
>>
>> Lemon zest -- great idea.

> I also use it in my trashy tartar sauce (3 parts mayo, 1 part sweet
> pickle relish, lemon zest to taste). I figure why not
> use it while I've got the lemons handy for the fish.

>> Tangentially, when I use ketchup it's normally TJ's organic, which is
>> a non-HFCS product. I have not yet tried Heinz
>> natural.

> It's just tomatoes, sugar, vinegar, salt, and spices, if I
> remember right. (It's called "Simply Heinz", not all-natural;
> I misremembered.)

I use the old "Joy of Cooking" recipe and I've found it fine for longer
than I care to admit.

3/4 cup ketchup (Heinz, Del Monte or Giant generic)
1/8 to 1/4 cup prepared horseradish
juice of one lemon
dash hot pepper sauce (Tabasco)

I tend to make it by inspection since both horse radish and pepper sauce
lose their pungency over time.

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

ravenlynne wrote on Mon, 10 Jan 2011 06:02:08 -0500:

> On 1/9/2011 10:28 PM, notbob wrote:
>> On 2011-01-09, Serene > wrote:
>>
>>> Mine is ketchup, horseradish, lemon juice, lemon zest. Probably too
>>> sweet for a lot of people, but we like it. I
>>> haven't tried it yet with my new favorite ketchup (the
>>> all-natural stuff from Heinz).
>>
>> Likewise I prefer ketchup, but also include Worcestershire,
>> as many have noted. The one item I've not seen mentioned,
>> and one I think adds an extra nice dimension, is capers,
>> finely minced. The brand of prepared horseradish is also
>> important. I'll use no other brand than Silver Spring Extra Hot.
>> All others I've ever tried are just plain wimpy.
>>
>> nb

> I use worcestershire in my ketchup based cocktail sauce as
> well.

A lot of recipes seem to approach Russian Dressing, which by the way is
not bad as a cocktail sauce, especially if the hotness is increased
some. Here's the "Joy of Cooking" recipe:

1 cup mayonnaise
1 tab grated horse radish
1/4 cup chili sauce or ketchup
1 tsp grated onion
1 tsp Worcestershire sauce

I think the "chili sauce" referred to can't be Tabasco and the JOC
suggests adding
3 tabs of caviar, something I never have to hand :-(




not.jim.silverton.at.verizon.not

James Silverton wrote:

> A lot of recipes seem to approach Russian Dressing, which by the way
> is not bad as a cocktail sauce, especially if the hotness is increased
> some. Here's the "Joy of Cooking" recipe:
>
> 1 cup mayonnaise
> 1 tab grated horse radish
> 1/4 cup chili sauce or ketchup
> 1 tsp grated onion
> 1 tsp Worcestershire sauce
>
> I think the "chili sauce" referred to can't be Tabasco and the JOC
> suggests adding
> 3 tabs of caviar, something I never have to hand :-(

Dang, you need to stock up your pantry.

That recipe sounds more like tartar sauce to me. Not that there's
anything wrong with that, but it doesn't sound like what I think
of as cocktail sauce.

I only use cocktail sauce when I bring shrimp to holiday dinners,
so I buy my favorite brand, Kelchner's. Very tasty and you know
it's got horseradish in it.

nancy

"James Silverton" > wrote:
-snip-
>
>A lot of recipes seem to approach Russian Dressing, which by the way is
>not bad as a cocktail sauce, especially if the hotness is increased
>some. Here's the "Joy of Cooking" recipe:
>
>1 cup mayonnaise
>1 tab grated horse radish
>1/4 cup chili sauce or ketchup
>1 tsp grated onion
>1 tsp Worcestershire sauce

I like the looks of that.

>
>I think the "chili sauce" referred to can't be Tabasco

I've always wondered why it is called chili sauce. I've made one
from the garden for decades. It is a sweetish relish with a tomato
base. It neither contains chili's, nor is it used in any
Chili recipe I've seen.

Heinz makes one that, to me, tastes like bad catsup. I spent a few
more bucks for a 'gourmet chili sauce' once- and found out it was
almost the same as what I've been making.

*Not* to be confused with oriental chili sauces which *do* contain
[usually lots of] chili.


> and the JOC suggests adding
> 3 tabs of caviar, something I never have to hand :-(
>

Me either-- but if I start stocking it, I'll be sure to put some in
that Russian dressing.

Jim

On 1/10/2011 8:15 AM, James Silverton wrote:
> ravenlynne wrote on Mon, 10 Jan 2011 06:02:08 -0500:
>
>> On 1/9/2011 10:28 PM, notbob wrote:
>>> On 2011-01-09, Serene > wrote:
>>>
>>>> Mine is ketchup, horseradish, lemon juice, lemon zest. Probably too
>>>> sweet for a lot of people, but we like it. I
>>>> haven't tried it yet with my new favorite ketchup (the
>>>> all-natural stuff from Heinz).
>>>
>>> Likewise I prefer ketchup, but also include Worcestershire,
>>> as many have noted. The one item I've not seen mentioned,
>>> and one I think adds an extra nice dimension, is capers,
>>> finely minced. The brand of prepared horseradish is also
>>> important. I'll use no other brand than Silver Spring Extra Hot. All
>>> others I've ever tried are just plain wimpy.
>>>
>>> nb
>
>> I use worcestershire in my ketchup based cocktail sauce as
>> well.
>
> A lot of recipes seem to approach Russian Dressing, which by the way is
> not bad as a cocktail sauce, especially if the hotness is increased
> some. Here's the "Joy of Cooking" recipe:
>
> 1 cup mayonnaise
> 1 tab grated horse radish
> 1/4 cup chili sauce or ketchup
> 1 tsp grated onion
> 1 tsp Worcestershire sauce
>
> I think the "chili sauce" referred to can't be Tabasco

There's bottled "chili sauce" by heinz...it's right next to their
bottled cocktail sauce and looks almost identical.

and the JOC
> suggests adding
> 3 tabs of caviar, something I never have to hand :-(
>

Me neither.

I use ketchup, horseradish, lemon juice, worcestershire and tabasco for
my cocktail sauce.
>
>
>
> not.jim.silverton.at.verizon.not


--
Currently Reading: Falling Free by Lois McMaster Bujold

On 1/10/2011 8:29 AM, Nancy Young wrote:
> James Silverton wrote:
>
>> A lot of recipes seem to approach Russian Dressing, which by the way
>> is not bad as a cocktail sauce, especially if the hotness is increased
>> some. Here's the "Joy of Cooking" recipe:
>>
>> 1 cup mayonnaise
>> 1 tab grated horse radish
>> 1/4 cup chili sauce or ketchup
>> 1 tsp grated onion
>> 1 tsp Worcestershire sauce
>>
>> I think the "chili sauce" referred to can't be Tabasco and the JOC
>> suggests adding
>> 3 tabs of caviar, something I never have to hand :-(
>
> Dang, you need to stock up your pantry.
> That recipe sounds more like tartar sauce to me. Not that there's
> anything wrong with that, but it doesn't sound like what I think
> of as cocktail sauce.

That's because it's a recipe for russian dressing.

> I only use cocktail sauce when I bring shrimp to holiday dinners,
> so I buy my favorite brand, Kelchner's. Very tasty and you know
> it's got horseradish in it.
>

I used it with fried shrimp too.
> nancy


--
Currently Reading: Falling Free by Lois McMaster Bujold

Nancy Young > wrote:

>That recipe sounds more like tartar sauce to me. Not that there's
>anything wrong with that, but it doesn't sound like what I think
>of as cocktail sauce.

Doesn't tartar sauce have cream of tartar in it?

(Yes, I know I could look this up...)


S.

Steve Pope wrote:
> Nancy Young > wrote:
>
>> That recipe sounds more like tartar sauce to me. Not that there's
>> anything wrong with that, but it doesn't sound like what I think
>> of as cocktail sauce.
>
> Doesn't tartar sauce have cream of tartar in it?

I really don't think so but I imagine someone somewhere
includes it. It's still a mayonnaise-y type of sauce compared
to the cocktail sauce I'm used to.

nancy

Nancy Young > wrote:

>Steve Pope wrote:

>> Nancy Young > wrote:

>>> That recipe sounds more like tartar sauce to me. Not that there's
>>> anything wrong with that, but it doesn't sound like what I think
>>> of as cocktail sauce.

>> Doesn't tartar sauce have cream of tartar in it?

>I really don't think so but I imagine someone somewhere
>includes it. It's still a mayonnaise-y type of sauce compared
>to the cocktail sauce I'm used to.

Right. From looking at some recipes, it seems to me the flavor
I associate with "Tartar sauce" is probably chopped/blended pickles/capers.
Without that, I'd go with calling it Russian dressing.


Steve

In article >,
(Steve Pope) wrote:

> 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

Nope; I am not loyal to a particular brand, buying either the cheapest
or a mid-price-range bottle. <shrug>

--
Barb, Mother Superior, HOSSSPoJ
Holy Order of the Sacred Sisters of St. Pectina of Jella
"Always in a jam, never in a stew; sometimes in a pickle."
Pepparkakor particulars posted 11-29-2010;
http://web.me.com/barbschaller

Try adding a dash of Old Bay.