4 quarts crabmeat
2 tablespoons cornstarch
2 teaspoons distilled white vinegar
2 teaspoons lemon juice
2 tablespoons fish sauce
Place crabmeat in an ice-cold bowl in a cool refrigerator. Add those ingredients and salt, pepper and pepper sauce. Chill on a rack or serving dish at least an hour or bottle 1 pint of the rum at room temperature.