You can use any kind of crab, or even dip lump crabmeat in the sauces.
Ingredients
24 live blue crabs
1/2 cup ketchup
2 tablespoons wasabi paste
1 tablespoon soy sauce
1 tablespoon mustard powder
Fresh lemon juice
Worcestershire sauce
3/4 cup ponzu sauce (found in grocery stores' Asian section)
3/4 cup Thai sweet chile sauce
2 limes, cut into wedges
Directions
Bring a large pot of salted water to a boil. Cook 8 crabs, covered, 10 minutes; remove crabs. Repeat. Set aside. Cocktail sauce: Combine ketchup, wasabi, soy sauce and mustard; add lemon juice and Worcestershire to taste. Serve with 3 sauces and limes.
