Christmas Crab Ball

Total Time: 45 mins Preparation Time: 45 mins

Ingredients

• 2 (8 ounce) packages philadelphia cream cheese (room temperature, softened)
• 3 cups imitation crab meat (flaked) or 3 cups lobsters (flaked)
• 1 medium sweet onion (minced fine)
• 1 (8 ounce) jar seafood sauce (for the topping)
• 1 lemon (cut into thin slices, keep ends for juice)
• 1 leaf lettuce (rinsed, pat dry, cut off bottoms)
• 1 (16 ounce) box townhouse crackers (1 or 2 boxes)

Recipe

• 1 in a large bowl, add the cream cheese, onion (onion can be minced in blender.you could use scallion ends as long as they are minced well.).
• 2 add 1.5 cups crab meat (use a knife to cut and pick apart. you can use real crab from can, drained and picked apart. must not be watery.
• 3 pat dry if need be.you will need 1.5 packages or cups for ball and a cup to roll in and a hand full to sprinkle, so set aside before hand so you don't forget).
• 4 add a squeeze of lemon juice. mix well.
• 5 use fork at first to mash then wash hands well, or use plastic gloves and mix well. taste, if you need more crab, add some.
• 6 roll into a nice size ball.
• 7 on a plate, dump 1 cup of crab meat and spread out on plate.
• 8 take the crab ball and roll into crab meat, cover well, then put into a "pretty" clear bowl.
• 9 cover bowl with plastic wrap and set refrigerator at least 1 hour before serving.
• 10 when ready to serve do the following:.
• 11 take your serving platter and layer it with dry leaf lettuce leaving a bare part in the middle. this is where you will set your crab ball. i put mine into a pretty clear glass bowl.
• 12 set your crab ball in the middle, pour seafood sauce on top like a sundae, it will drain into the bowl, not the platter, don't worry.
• 13 sprinkle the remaining crab meat on top of the sauce. then put a lemon slice halve twisted on top of that, take the rest of slices and place around bowl, then stick a pate knife in the side.
• 14 place your crackers in layers around the ball and you are ready to go.
• 15 enjoy!