- 1 1/2 cups bottled mild tomato chili sauce (such as Homade brand)
- 7 teaspoons fresh lemon juice
- 2 teaspoons Worcestershire sauce
- 1 teaspoon hot pepper sauce
- 3 teaspoons (or more) prepared white cream-style horseradish
- 12 whole cloves
- 4 Turkish bay leaves
- 1 3-ounce bag crawfish, shrimp, and crab boil (such as Zatarain's)
- 1 large onion, peeled, quartered
- 3 lemons, thinly sliced
- 3 celery stalks, cut into chunks
- 3 large garlic cloves, peeled
- 4 pounds fresh crawfish
- Large bowl of ice cubes
- Lemon wedges
- Whisk first 4 ingredients and 3 teaspoons horseradish in medium bowl to blend. Season to taste with freshly ground black pepper and more horseradish, if desired. Transfer to small bowl. DO AHEAD: Sauce can be made 1 day ahead. Cover and chill.
- Combine first 7 ingredients in 10-to 12-quart large pot. Add 4 quarts water and 2 tablespoons salt. Bring to boil over high heat, stirring until salt dissolves. Boil 5 minutes. Add crawfish and boil 5 minutes. Remove from heat. Add ice cubes to pot to stop cooking. Let crawfish sit in cooking liquid 15 minutes.
- Using slotted spoon, transfer all crawfish to large bowl. Reserve 10 whole crawfish for garnish. Working with remaining crawfish 1 at a time, hold head and body with 1 hand and twist off tail portion with opposite hand. Discard head portion. Peel shell off tail and clean tail. Place tail in medium bowl. DO AHEAD: Can be made 8 hours ahead. Cover and chill tails and reserved 10 crawfish.
- Divide cleaned crawfish evenly among 10 dishes. Garnish with whole crawfish.
- Serve crawfish with cocktail sauce and lemon wedges.