Ingredients:

1 cup ketchup
1 cup V-8 juice
Juice of 1 lime
2 tablespoons jalapeno hot sauce
2 tablespoons creamy horseradish sauce
1 heaping tablespoon chili powder
1/2 teaspoon sea salt
1/8 teaspoon garlic powder
1/2 cup finely chopped celery
1 small finely chopped jalapeno, seeds and membrane removed
1/4 cup finely chopped red onion
1 large avocado
6 ounces, chopped fully cooked Dungeness crab meat

Toppings:

2 tablespoon finely chopped green onion
2 tablespoons finely chopped cilantro (optional)
lime wedges

Serving suggestions:

Saltine crackers
Organic white corn chips

Directions:

1. Using a medium bowl, whisk together ketchup, V-8 juice, lime juice, jalapeno hot sauce, creamy horseradish, chili powder, sea salt and garlic powder. Cover bowl with plastic wrap and refrigerate 2 hours or overnight.

2. Add the chopped up celery, jalapeno, red onion, green onion and cilantro to a large plate, cover with plastic wrap and refrigerate for 1 to 2 hours. Also refrigerate the whole avocado for 1 to 2 hours.

3. Just before serving, peel, pit and chop the avocado into small cubes. Whisk the cocktail sauce before serving. Serve using a traditional cocktail glass, wine glass, martini glass or even a small drinking glass. Fill each glass just over half full with cocktail sauce and then add some of the avocado, celery, jalapeno, red onion and crab. Garnish with green onion and cilantro. Serve with lime wedges, saltine crackers and/or white corn chips.