Diabetic Recipes : Crab Claws with Cocktail Dipping Sauce

(makes about 48 pieces)

Ingredients

• 3 pounds snow crab claws, about 16 crab claws per pound
  
• 1 12-ounce bottle chili sauce
  
• 3-4 tablespoons fresh or bottled horseradish, or to taste
  
• 3-4 tablespoons fresh lemon juice
  
• 1½ tablespoons Worcestershire sauce
  
• 2-3 drops Tabasco sauce
  

Preparation:

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

Nutrition score per serving 2-claw serving + 1 tablespoon sauce:

38 calories (7% calories from fat), 5 g protein, trace total fat (0 saturated fat), 4 carbohydrates, 0 dietary fiber, 14 mg cholesterol, 272 mg sodium

Diabetic exchanges:

½ very lean protein, ½ carbohydrate (1 vegetable)