0 recipes from contoocook and beyond


l 8 oz. package cream cheese, room temp.
l 6-l/2 oz. can crabmeat, drained and patted dry with paper towels
l/2 tsp. soy sauce
l/2 cup catsup
2 heaping tsps. creamy horseradish
Parsley for garnish
Using hands, combine cream cheese, crab and soy sauce, forming
mixture into ball. Cover and refrigerate 8hours. Just before serving
mix catsup and horseradish. Line plate with parsley and place ball
in center. Pour sauce over and suround with assorted crackers.
(One 6-l/2 oz. or 7 oz. can of tuna or a 4-l/2 oz. can of shrimp
may be substituted for crabmeat.
Serves 8 to l2.

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