This appetizer is gluten-free adaptable- please see tips below the recipe…
Yield: 2 cups (10 to 12 servings)
Prep Time: 15 min
A simple and delicious spread to whip up and serve... when you don't feel like spending a lot of time in the kitchen...
12 ounces cream cheese, at room temperature
2 Tablespoons worcestershire sauce
1 Tablespoon lemon juice, freshly squeezed
2 Tablespoons mayonnaise (lowfat is fine)
1/2 small onion, grated
6 ounces chili sauce
6 ounce can crab meat, drained and flaked apart
freshly chopped parsley, for garnish
1. In a medium bowl, use and electric mixer to blend cream cheese, worcestershire sauce, lemon juice, mayonnaise and onion. Spread on a serving platter. Spread chili sauce on top of cream cheese mixture. Sprinkle crabmeat on top of chili sauce. Sprinkle fresh parsley over the top.
2. Refrigerate for several hours. Serve with crackers.
*If preparing this recipe as gluten free, just be sure to use brands of mayonnaise and chili sauce that are designated as GF.