- 24 live blue crabs
- 1/2 cup ketchup
- 2 tablespoons wasabi paste
- 1 tablespoon soy sauce
- 1 tablespoon mustard powder
- Fresh lemon juice
- Worcestershire sauce
- 3/4 cup ponzu sauce (found in grocery stores' Asian section)
- 3/4 cup Thai sweet chile sauce
- 2 limes, cut into wedges
- Bring a large pot of salted water to a boil. Cook 8 crabs, covered, 10 minutes; remove crabs. Repeat. Set aside. Cocktail sauce: Combine ketchup, wasabi, soy sauce and mustard; add lemon juice and Worcestershire to taste. Serve with 3 sauces and limes.