Instructions: If crab claws are frozen, defrost overnight in the refrigerator or for 2 to 3 hours at room temperature. Chill thoroughly.

Combine remaining ingredients, using the lemon juice to rinse any remaining chili sauce from the bottle. Place the mixture in a small serving bowl. Cover and refrigerate until ready to serve.

To assemble, arrange claws in a bed of chopped ice, accompanied with the bowl of sauce for dipping.

This recipe yields about 48 pieces.

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