Soften cream cheese.
Add other ingredients and stir until smooth.
Spread on serving dish.
Pour on 1/2 bottle chili sauce. Spread 1 small can crab meat on top of sauce.
Sprinkle with parsley flakes.
Chill grapefruit and crab meat in cans.
Drain grapefruit. Flake crab meat, removing bony tissue.
Alternate grapefruit and crab meat in cocktail glasses.
Mix remaining ingredients.
Pour over grapefruit and crab meat.
Serves 8.
Soften gelatin in cold water.
Put the soup, mayonnaise, cream cheese and Worcestershire sauce into saucepan over low heat.
(Or use double boiler.)
Stir constantly until cheese is melted.
Add gelatin; stir until dissolved.
Remove from heat.
Add onion, celery and crab meat.
Pour into greased mold and chill overnight. Unmold onto a dish or tray.
Serve with assorted crackers.
Drain crab meat and pour lemon juice on meat.
Combine remaining ingredients and add to crab meat and lemon juice.
Put in saucepan and heat at low temperature.
Place in serving bowl or chafing dish and serve with assorted crackers, chips or cubes of French bread.
Combine the onion and margarine in a microwave-safe dish. Microwave on High for 3 minutes.
Stir in the cheese.
Microwave for 1 to 2 minutes or until the cheese is melted, stirring occasionally.
Add the crab meat and soup.
Microwave for 3 to 4 minutes or until heated through, stirring occasionally.
Yields 16 servings.
Lightly oil a 4-cup (1 quart) mold and set aside.
In a saucepan over medium to low heat, combine the cream cheese and soup and stir until blended.
Sprinkle the gelatin over the mixture and stir until blended.
Stir in the mayonnaise until well combined.
Do not let the mixture boil.
Remove the pan from the heat and carefully blend in the crab meat, onions and celery. Pour the crab mixture into the prepared mold and chill for at least 6 hours.
This recipe can be made up to 2 days in advance.
Squeeze juice from crab meat.
Mix 1/4 can of crab meat with cream cheese.
Add a little grated onion/onion flakes or garlic salt.
Add rest of crab meat to cocktail sauce and mix.
Pour over cheese ball.
Beat all ingredients, except crab meat, in mixer until smooth. Add crab meat and mix gently.
Heat in oven until warm.
May also be served cold.
Combine soup, cheese and onion in pan.
Heat until cheese melts, stirring.
Blend in mayonnaise.
Remove from heat.
In small saucepan, sprinkle gelatin over water.
Over low heat, stir until dissolved.
Stir into soup mixture.
Add crab meat and celery.
Pour mixture into a 6-cup mold that has been greased with mayonnaise.
Refrigerate until firm.
Serve as spread with crackers.
Combine all ingredients except crab meat.
Mix with electric mixer until blended.
Fold in crab.
Serve with crackers.
Mix 1/3 of crab meat with cream cheese.
Roll into a ball. Pat the remaining crab meat around outside of cheese ball.
Place on serving plate and pour cocktail sauce over ball.
Guests can spread on crackers as desired.
Wash crab meat briefly with cold water; remove any pieces of shell and drain. Mix horseradish and chili sauce. Starting with chili sauce mixture, alternate layers of sauce mixture and crab meat over cream cheese bar. Finish with layer of chili sauce. Serve with crackers.
Split the muffins in half.
Drain the crab meat.
Mix cheese, mayonnaise and margarine and add the crab meat.
Spread on the muffins.
Put in freezer on a cookie sheet.
When the spread freezes, cut each muffin slice into 4 pieces.
Put in plastic bags and return to freezer.
When ready to use, broil for 5 to 7 minutes.
Makes 48 pieces.
Saute onions and celery in butter until tender (about 15 minutes) on medium heat.
Add flour and blend well; then add milk and 1/2 can water.
Beat in the egg yolks and seasonings.
Cook over low heat about 5 minutes.
Add crab meat.
Put in a greased casserole dish; top with cheese.
Bake on 375\u00b0 for 20 minutes.
In a large saucepan, melt butter or margarine.
Add onion, garlic, parsley, bay leaf, oregano, thyme, pepper and celery. Cook until softened.
Add tomato or stewed tomatoes.
Simmer for about 10 minutes, stirring constantly.
Add the crab meat and cook until the crab is fully warm.
Serve over cooked rice.
Heat the first 3 ingredients until smooth.
Add lime juice. Dissolve gelatine in 1/8 cup water.
Add gelatine to hot mixture and stir until completely dissolved.
Add mayonnaise, celery and crab meat.
Put in mold and refrigerate.
In a small bowl, blend cream cheese, lemon juice, Worcestershire sauce, garlic salt and pepper.
Stir in crab meat. Chill at least 2 hours.
Serve as a spread with Ritz crackers.
Mix tomato juice and egg.
Add crumbs, seasonings, parsley, celery leaves and crab meat.
Mix and roll into finger lengths. Wrap each roll with 1/2 slice bacon.
Fasten with toothpick. Broil, turning to brown evenly.
Makes 2 dozen.
Combine cheese spread, seasonings, butter, mayonnaise and crab meat in bowl; mix well.
Spread on muffin halves.
Freeze just until firm.
Cut into quarters.
Store, wrapped, in freezer. Preheat oven to 350\u00b0.
Place on baking sheet.
Bake for 15 minutes.
Makes 4 dozen.
Beat all in mixer (except crab meat) until fluffy.
Spread mixture on muffins and bake at 350\u00b0 for 15 minutes.
Very good.