Appetizers and Dips

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Spicy Fruit Crab Cocktail

1 lb crab legs cooked, chilled, shelled and chopped, or 6 oz can crab meat, drained, cartilage removed and cut into pieces
1/2 cup of mayonnaise
1 tbsp lemon juice
2 tbsp Spiceitup Jalapeno Ketchup
1/2 tsp Worcestershire sauce
4 oranges, peeled and sectioned
2 avocados, peeled and sliced thin
1 grapefruit sectioned
bibb lettuce leaves

For dressing, combine mayo, jalapeno ketchup, lemon juice and Worcestershire. Arrange crab meat, orange sections, avocado slices and grapefruit sections in eight lettuce lined cocktail cups and chill. Pour dressing over when serving. (To prevent discoloration, squeeze a fresh lemon or lime over avocado slices.)