For each serving, use ¼ cup flaked or larger pieces of cooked crabmeat with Cocktail Sauce. Or combine crabmeat with pineapple sections or chopped celery or diced avocado, and serve ice cold with seasoned mayonnaise and Cocktail Sauce.

Saviche (favorite in Mexico): shred raw Red Snapper (or Sieva). Soak 3 hr. in lemon juice. Drain. Add minced onion, tomato, parsley, “hot” cocktail sauce.