Crab Meat Cocktail Name: Nathalie Alcantara Base: Fort Eustis Recipe: 1 pound cooked fresh crab meat 1/4 cup ketchup 1 cup whipped cream 4 tablespoons cognac or German weinbrand few drops of Worcestershire sauce Pick over crab meat and remove all spiny fragments. Fold ketchup into whipped cream and stir in cognac or weinbrand and worcestershire sauce. Fold in crab meat and pile into sherbet or seafood cocktail glasses lined with a lettuce leaf. Garnish with shelled lobster claw or two peeled shrimp on top