Recipes by Arlene

• 1 (8-oz.) package cream cheese
• 1 tbsp. milk
• 1 can fancy crabmeat (rinsed and refreshed with lemon juice)
• 2 tbsp. grated onion
• ½ tsp. horseradish
• ¼ tsp. salt and pepper
• Dash or Worcestershire sauce
• 1 tsp. lemon juice
• Dash hot pepper sauce
• Paprika (optional)
• Slivered almonds (optional)

Blend all ingredients and place mixture into a small, attractive baking dish. Sprinkle with optional paprika and slivered almonds. Preheat oven and bake at 375° for about 15 minutes. Let cool. Serve in baking dish with crackers or party rye.

• 1 lb. cream cheese
• ¾ cup sour cream
• 1 tbsp. chives
• 1 (8½ oz. can) artichoke hearts
• 6 oz. crabmeat
• Bread crumbs
• Cubed bread

Blend together cream cheese, sour cream and chives. Cut artichokes into quarters and dice crabmeat. Fold both ingredients into cream cheese mixture. Place in an 8” x 10” baking dish. Top with bread crumbs and bake at 425° for 15 minutes. Serve with cubed bread. Serves 6 to 8.

• 12 oz. package of imitation crab/seafood blend
• 3 hard-boiled eggs, diced
• 8 oz. can sliced water chestnuts
• 1 tsp. garlic salt
• 1¼ cups mayonnaise

In mixing bowl, combine all ingredients. Mix thoroughly and chill overnight. Serve with crackers.

• 8 oz. package cream cheese
• 5 oz. jar Old English spread
• 2 tbsp. Worcestershire sauce
• ¼ tsp. garlic powder
• ¼ cup milk
• 1 cup flaked cooked crabmeat

In double boiler. melt cheese together. Stir in Worcestershire sauce, garlic powder and milk; blend well. Gently stir in crab; beat thoroughly. Serve warm with crackers.

Note: Eight imitation crab sticks – cut up – can be substituted for crab meat. If using canned crabmeat, refresh with lemon juice 30 minutes and then drain.

From the 2009 Holiday Recipe Book!

• 4 oz. cream cheese, softened
• 1 cup sour cream
• 1 cup chili sauce
• 1 Tbsp. horseradish
• ½ tsp. salt
• 1 can (6.5 oz.) crabmeat, flaked
• ½ avocado, chopped fine

Stir together cheese, sour cream, chili sauce, horseradish and salt until smooth. Stir in crabmeat and chill for several hours. Stir in avocado just before serving.

From the 2009 Holiday Recipe Book!

• 12 oz. package imitation crab meat
• 8 oz. package cream cheese, softened
• 2 cups mayonnaise
• 1 cup chopped onion
• 1 cup chopped celery
• Lemon pepper to taste
• Dash of Tabasco

Thaw crabmeat on paper towels, and then cut with scissors into manageable bites. Combine cream cheese and mayonnaise. Then add onion and celery and seasonings. Add crabmeat last. Serve with stone ground or wheat crackers. Do not freeze.

• 1 cup flaked crab meat
• ¼ cup diced celery
• 2 tbsp. chopped onion
• ½ cup shredded Cheddar cheese
• ⅓ cup mayonnaise
• 4 hamburger buns, buttered

Combine ingredients and spread on buttered buns. Broil until hot, bubbly and brown. ”Burgers” may be prepared ahead of serving time.

A little dill weed on top adds a special touch.

• 10¾-oz. can asparagus soup
• 10¾-oz. can mushroom soup
• 1 can crab meat or 1 package frozen crab meat
• 1½ cups milk
• 1 cup half-and-half
• ⅛ cup sherry

Drain can of crab meat and refresh with a small amount of lemon juice. Combine all ingredients and simmer until hot. Serve four.