Cissy posted 2-23-98
Crab-Cream Cheese Brick
12 oz. cream cheese, softened
1 - 2 Tbsp prepared horseradish (to taste)
1 can crabmeat, drained (pick over and remove any shells or other debris; reserve any whole claws for garnish)
3/4 cup catsup or chili sauce
2 Tbsp prepared horseradish
Combine softened cream cheese, first 1-2 Tbsp horseradish and crabmeat. Form into a brick shape or turn into a mold that has been lined with plastic wrap.
In separate bowl, combine catsup or chili sauce and remaining horseradish.
To serve: Unwrap brick or unmold cheese mixture and place on serving dish.
Pour about 1/2 of catsup mixture over top and arrange reserved claws atop (reserve remaining catsup mixture for pouring over top later -- the topping disappears more quickly than the cheese mix).
Go to Mimi's Archive Page
Return to Mimi's Recipe Request Line