Appetizers and Hors d'Oeuvresprinted page 3

HOT CRABMEAT APPETIZER

Name: HOT CRABMEAT APPETIZER
Ingredients: 1 7-oz. can crabmeat, or 1 cup fresh crabmeat (be sure all parchment is removed); 1 8-oz. pkg. cream cheese; 1 tsp. Worcestershire sauce; Dash of Tobasco; 1 Tbsp. mayonnaise; Garlic powder (optional)

Ingredients

1 7-oz. can crabmeat, or 1 cup fresh crabmeat (be sure all parchment is removed)
1 8-oz. pkg. cream cheese
1 tsp. Worcestershire sauce
Dash of Tobasco
1 Tbsp. mayonnaise
Garlic powder (optional)

Method

Drain and flake the crabmeat. Combine all ingredients thoroughly. Place in a shallow 8"x8" casserole. (Divide or halve this and use the big scallop shells for an attractive serving dish.) Bake 30 mins. at 300 degrees. Serve with crackers and/or celery sticks.

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Provenance. Darrell Anderson Culinary Archives, item WSCA-DAA-LB-U07

Rights. Issued in 1976 by the Washington State Chefs Association, which still exists and is the rights holder. In United States law a recipe's bare list of ingredients is generally not copyrightable; the headnotes, the hand-drawn artwork and the compilation as a whole are. Living people are named throughout, and the rosters carry employer affiliations — treat the names as personal data, not decoration.

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