Mix ingredients thru mayonnaise together.
Spread on large plate. Cover with chili sauce, then crab meat or shrimp.
Cover with dried parsley.
Refrigerate overnight.
Serve with your choice of crackers.
Mix cream cheese, mayonnaise, Worcestershire sauce, lemon juice and onion.
Place on serving platter.
Top with 1/2 bottle Heinz chili sauce and crab meat.
Sprinkle with parsley.
Serve with crackers.
Microwave cream cheese to soften; spread evenly in serving dish (about 1/2-inch deep).
Evenly place crab meat over cheese and then cover with cocktail sauce.
Best with Ritz or club 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.
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 all ingredients except crab meat.
Mix with electric mixer until blended.
Fold in crab.
Serve with crackers.
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.
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.
Blend together cream cheese, mayonnaise, Worcestershire sauce, grated onion, lemon juice and salt and spread on a shallow platter.
Pour cocktail sauce over and spread evenly on top.
Then add crab meat (real or imitation).
Sprinkle dried parsley on top of crab meat.
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.
Blend cheese, mayonnaise and chili sauce. Add crab meat and mix lightly. Add Worcestershire sauce and Tabasco sauce to taste. Serve with dip chips.
Mix crab meat, cream cheese and horseradish.
Put in small baking dish. Sprinkle with paprika.
Bake 10 minutes at 350\u00b0. Serve with corn chips.
Combine crab meat, Worcestershire sauce and mayonnaise in 1 1/2-quart casserole; mix well.
Sprinkle with cheese.
Bake at 400\u00b0 for 20 minutes.
Serve with crackers.
Mix cream cheese, onion powder and Worcestershire sauce and spread on a plate.
Drain crab meat and spread on top of cream cheese mixture.
Mix cocktail sauce and gelatine and spread on top of crab meat.
Serve with crackers.
Allow cream cheese to soften and place in middle of dish (or serving tray).
Sprinkle drained crab meat over the cream cheese. Pour cocktail sauce evenly over crab meat and cream cheese.
Serve with Ritz crackers.
Mix all ingredients.
Do not drain crab meat.
Yields 20 to 30 servings.
Put crab meat in blender or food processor and chop very fine. Add remaining ingredients.
Stir until well blended.
Serve with crackers or tortilla chips.
Combine the cream cheese with milk, mayonnaise and Worcestershire sauce.
Mix with crab meat and onion.
Put in small baking dish.
Bake at 350\u00b0 for 15 minutes.
Serve with crackers.
Mix cream cheese, Worcestershire sauce, mayonnaise and onion together.
Spread in small pie plate or dish.
Add sauce to top. Shred crab meat and sprinkle over sauce.
Sprinkle parsley over crab meat.
Chill until serving time.
Serve with crackers or veggies.
Mix first 5 ingredients together; spread on bottom of dish. Drain chili sauce over cheese spread.
Drain crab meat and spread over chili sauce.
Sprinkle parsley over crab meat.
Make up 1 day ahead, wrap with waxed paper and then foil.
Keep in refrigerator until 1 hour prior to serving.