Sherry Baby Recipes

Crabmeat Hors d oeuvre

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Crabmeat Hors d oeuvre

Course: Appetizer, Seafood
Servings: 20
Author: Buford Quay

Ingredients

  • 16 ounces cream cheese softened
  • 1 medium Vidalia onion minced
  • 4 tablespoons Worcestershire sauce
  • 2 tablespoons lemon juice
  • 4 tablespoons mayonnaise
  • 2 dashes garlic salt
  • 12 ounces chili sauce
  • 1 lb. crab meat picked clean
  • parsley fresh

Instructions

  • Layer 1: Combine cream cheese, onion, Worcestershire sauce, lemon juice,
  • mayonnaise, and garlic salt in blender or food processor. Process until
  • mixed well. Spread into serving dish and refrigerate until set.
  • Layer 2: When first layer is set, spread chili sauce (1 bottle) over the
  • top.
  • Layer 3: Spread crab meat over chili sauce.
  • Layer 4: Wash and dry parley and chop. Sprinkle over chili sauce.
  • Refrigerate until serving time. Serve with crackers.

Notes

NOTES : I use Bennet's Chili Sauce (Harris Teeter).
Recipe By: Buford Quay
Serving Size: 20

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