Cissy posted 05-28-98 3:12 PM pt
Frosted Crab Cream Cheese Brick
12 oz cream cheese
1 can (6.5 - 8 oz.) crabmeat, drained
2 Tbsp horseradish
1 cup ketchup
Tobasco to taste
Soften cream cheese. Mix cream cheese with 1/2 of crabmeat and 2 tsp of horseradish.
Place remaining crabmeat in 3 x 5" rectangle atop piece of plastic wrap.
Spread cream cheese mixture atop crabmeat and wrap tightly with plastic wrap.
Refrigerate until 1/2 hour before serving (can be frozen; defrost for at least eight hours in refrigerator, then remove 1/2 hour before serving).
Mix ketchup, remaining horseradish and tobasco (to taste). Pour over crabmeat. Serve with Triscuits.
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