1. In a deep skillet, bring beer, pickling spice, salt, garlic and onion to a boil. Reduce heat to low and simmer for 10 minutes. Add frog legs and simmer until meat is just cooked and pulls away from the bone easily. While cooling, combine cocktail Sauce ingredients.

2. Once cooled, remove frog meat from the bones. Season with Old Bay Seasoning.

3. To serve, spoon seasoned frog leg meat into small glasses. Add a spoonful of cocktail sauce and garnish with lemon and parsley.