Serves 15 to 20.

1 (8-oz.) pkg. cream cheese, softened

1/2 stick butter, softened

1/2 tbl. mayonnaise

1 clove garlic, pressed

1 tbl. finely chopped green onion

Salt and red pepper, to taste

Tabasco sauce, to taste

Juice of 1/2 lemon

1/2 clove garlic, pressed

1 tbl. lemon juice

1/4 cup sour cream

1/2 cup mayonnaise

1/4 cup finely chopped fresh parsley

Tony Chachere’s Original Creole Seasoning, to taste

1 lb. jumbo lump crab meat (pick out shells)


1. Mix together the cream cheese, butter, 1/2 tablespoon mayonnaise, 1 garlic clove, green onion, salt, red pepper, Tabasco and juice of 1/2 lemon. Mold on a plate or tray; cover and refrigerate for 1 hour.

2. Combine 1/2 garlic clove, 1 tablespoon lemon juice, sour cream, 1/2 cup mayonnaise and parsley. Season to taste with salt, red pepper and Tony Chachere’s. Lightly fold crab meat into mixture.

3. Remove cream cheese mold from refrigerator and spread crab mixture over the mold. Serve with crackers.