"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Crab and cream cheese spread, by Janet Kerekes, is from The Kerekes Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
With cream cheese at room temp. mix together with one can of crab meat and worchestshire sauce. Form into a half of a ball, (flat on the top) put on a plate that has a rim at edge. Cover the ball with the remaining crab meat and cover the ball with cocktail sauce. Refrigerate for at least 3 hrs. or until firm. Serve with crackers.
If you'd like, make your own cocktail sauce. use regular ketsup about a cup and add horseradish about 2 heaping tsp. mix well. if not hot enough add horseradish a little more at a time.
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