Drop shrimp into boiling water and reduce heat to simmer. Remove the shrimp from the water before they curl up (it will take about 3-4 minutes).For cocktail sauce, combine ketchup, Worcestershire sauce, horseradish and lemon juice in a bowl and refrigerate for at least 15 minutes before serving.You can also add dried onion powder if you desire.rop shrimp into boiling water and reduce heat to simmer. Remove the shrimp from the water before they curl up (it will take about 3-4 minutes).
Although there are dozens of different types of crabs, only a handful dominate the market: Alaska king crab: The Alaska king crab, the largest of all crabs, is mostly sold as cooked and frozen meat from the legs and claws. Blue crabs: By far the most common fresh crab is the blue crab. In the East, the hard-shell Atlantic blue crab (sold as soft-shell crab in the seasons when it is molting) is the premier variety.
Colossal (or Mega Jumbo Lump) crabmeat of the blue crab are priced at a premium because there is simply little meat of its kind to be had. It can cost more than $35 to $40 per pound. But variations such as Super, or, Jumbo Lump could be another choice that is harvested from larger crabs that can be found down to $25 a pound. Other types such as Lump, Back fin (flakes) and Claw Crabmeat cost somewhat less but these are frequently used.