Crab Roll Hors D'oeuvresappetizers, seafood, cheese/eggs 1 lb backfin crabmeat 8 oz cream cheese, softened Season slightly with your choice of the following: salt, cream, onion, sherry, pepper, Tabasco, mustard, Worcestershire. Remove all cartilage from crabmeat. Very gently mix crab with cream cheese, being careful not to break the pieces. Shape into a log, sprinkle with parsley, chill, and serve with crackers. |
