This article is from the 20th Century Appetizer Recipes, with numerous contributions by known and also anonymous authors
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