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Seafood: Frosted Crab Cream Cheese Brick

Source of Recipe

Mimi's Archive


List of Ingredients

12 ounces cream cheese
1 can crabmeat, drained
2 tablespoons horseradish
1 cup ketchup
Tabasco sauce to taste


Recipe

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 Tabasco (to taste). Pour over crabmeat. Serve with Triscuits.