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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