Ingredients
Serves 12 people as an appetizer
- 2.5 pounds Cream Cheese
- 1.5 pounds crab claw meat, drained of all excess liquid
- 1/3 cup lemon juice
- ½ oz Worcestershire sauce
- ½ oz Frank’s red Hot sauce
- 2 t honey
- .25 pound crab base
- .25 pound butter
- 1.25 oz horseradish
- 1.25 oz Sherry
Directions
Combine the cream cheese and butter in a large bowl. Cover the bowl with plastic wrap and place it over a double boiler to soften the cream cheese and butter. Combine all of the other ingredients except for the crab meat in a small bowl or measuring cup. Once the cream cheese and butter are completely soft, add the seasonings and mix well. Keep Warm. Drain the crabmeat by squeezing it through a cheesecloth or kitchen towel. Fold the crabmeat lightly with a wooden spoon into the cream cheese mixture. Check for seasoning and serve warm with grilled or toasted Tuscan bread.
