Yield: 1 servings
Measure | Ingredient |
---|---|
1 pounds | Backfin crabmeat |
8 ounces | Cream cheese, softened |
Season slightly with your choice of the following: salt cream onion sherry pepper tabasco mustard : Worcestershire Remove all cartilage from crabmeat. Very gently mix crab with cream cheese, being careful not to break the pieces. Shape into a log, sprinkle with parsley, chill, and serve with crackers. Mrs. James Olfson