Ruth'S Crab Pie - cooking recipe

Ingredients

2 (8 oz.) pkg. cream cheese
1/2 Tbsp. Worcestershire sauce
splash lemon juice
1 large can fresh backfin crab
1 bottle Heinz chili sauce
1 tsp. Worcestershire sauce
1 tsp. horseradish
parsley (garnish)
Ritz crackers

Preparation

Mix cream cheese with 1/2 tablespoon Worcestershire sauce and a little lemon juice.
Spread in bottom of pie plate.
Pick shells from large can of backfin crabmeat.
Spread over cream cheese. Sprinkle with lemon juice.
Mix Heinz chili sauce, 1 teaspoon Worcestershire, horseradish and lemon juice and pour over crab. Serve with Ritz crackers.