Crabmeat Hors d oeuvre
Servings: 20
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
Serving Size: 20
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