Description Edit

Serves 2

Ingredients Edit

• 1 fresh pineapple for serving
• 6 oz ketchup
• 6 oz chili sauce
• 2 (6½ oz.) cans crabmeat
• dash of Worcestershire sauce
• juice of half a lemon
• 1½ tbsp horseradish
• 1 tbsp pineapple juice from pineapple
• dash of tabasco sauce

Directions Edit

1. Cut up pineapple so that a deep bowl is formed from the shell.
2. Save the 1 tablespoon of juice to mix with crab.
3. Save the fruit for breakfast the next morning.
4. Blend together all the ingredients.
5. Chill.
6. Serve in the pineapple shell with crisp crackers or similar foundations.