Saturday, April 24, 2010

Crabmeat Carolyn

I jus posted a recipe for a crab and cream cheese appetizer from one of my friends. I found a very similar recipe in an old cookbook that I thought I would post too. It comes from the cookbook "Past and Repast, which was published by the Missouri Mansion Preservation Board back in the 1980's when Carolyn Bond was the first lady of Missouri and head of the Preservation Board. She was very instrumental in the renovation of the governor's mansion Located in Jefferson City, Missouri.

1 8 oz. Pkg. cream cheese, softened

2 Tbls. Worchestershire sauce

1 small onion, grated(I prefer red onions)

1 Tbls. Lime juice

3 Tbls. fresh lemon juice, divided

Garlic salt to taste

2 6 oz. pkgs. frozen Alaskan King crabmeat, thawed

3/4 cup prepared chili sauce

Parsley for garnish

Thoroughly combine cream cheese, Worchestershire sauce, onion, lime juice and 2 Tbls. of lemon juice. Add garlic salt, mix. Taste and adjust seasonings. Mound on a 12 inch platter.

Drain, rinse refresh frozen crabmeat by tossing with the remaining Tbls. of lemon juice.

Pour chili sauce on cream cheese mixture and sprinkle with crabmeat. Garnish with parsley and serve with crackers. 12 - 15 Servings

NOTE: canned crabmeat may be substituted for the frozen.

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