Crab Roll Hors D'oeuvreappetizers, fish 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. Mrs. James Olfson |
