Crab Piquante

by on March 24, 2016 » Add the first comment.
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  • 1 8 oz package of cream cheese
  • 1 large can Krab meat
  • 1/2 bottle cocktail sauce
  • zest and juice from one lemon
  1. Allow cream cheese to come up to room temperature
  2. Spread cream cheese onto a serving platter
  3. Spread Krab on top of the cheese
  4. Spread lemon over top of the crab
  5. Top with cocktail sauce
  6. Refrigerate for at least 12 hours
  7. Serve with crackers

Option, mold into ramekins and then turn ramekins out on individual plates for each guest.

Find more like this: Appetizers and Sides

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