According to www.foodtimeline.org,
Although people have been combining fish with spicy sauces since ancient times, the “shrimp cocktail”, as we know it today, belongs to the late 19th/early 20th century. A survey of American cookbooks confirms the combination of shellfish (most typically oysters) and a spicy tomato-based sauce (usually ketchup spiced with horseradish, tabasco, and cayenne) served in tiny cups as appetizers was extremely popular in the early part of the 20th century.
Incidentally, “cocktail” appetizers (think fruit cocktail, shrimp cocktail) were extremely popular during the 1920s, the decade of Prohibition. In the 1920s, these appetizers were actually served in “cocktail glasses” originally meant to hold alcoholic beverages. It was a creative way to use the stemware!
Although a traditional shrimp cocktail is always delicious, it’s always great to find new uses for old favorites. Try this crab dip with cocktail sauce at your next party, it’s sure to be a crowd pleaser!
Cocktail Crab Dip
- 8 oz package cream cheese, softened
- 6 oz canned or fresh crab meat, drained
- ½ cup Simply West Coast ™ Swingin’ Cocktail sauce
- Juice of 1 lemon
1.Spread cream cheese over a serving dish
2. Add Simply West Coast ™ Swingin’ Cocktail sauce, spread evenly.
3.Layer the crab meat and sprinkly with lemon juice
4.Cover and chill for 10-15 minutes. Serve with crackers or a hearty sourdough bread.