5 pounds of King Crab crab tails, ( it’s usually already cooked) cut up in 1 in. Chunks ( Or 6 pounds of big shrimp can be used, boil gently in hot water until shrimp floats, drain, cool and peel, if raw.) 3 1/2 cups catsup 3 1/2 c. vinegar 3 teaspoons salt 5 dashes tabasco 10 dashes Johnny Salad Elegance 1 1/4 cups sugar 1 cup Worcestershire sauce 5 Tablespoons dry mustard 2 medium sliced onions Bay leaves Whole peeled garlic cloves

Before you start wash crab tails good and drain & squeeze all the
moisture out. Dry on paper towels.
( or thaw shrimp, and blot moisture out)

I put sauce on as I layer the crab & onion



Layer crab tails & onions in quart or gallon jar.
Sprinkle bay leaves over each layer.
Pour sauce over and poke 1/4 clove garlic down a ways.
Makes about a gallon & a pint.