Prep 0 mins
Cook 0 mins
- 1 lb backfin crab meat
- 8 ounces 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.