MAKES 12 SERVINGS
- 16 ounces cream cheese, softened
- 1/4 cup (1/2 stick) butter, softened
- 1 cup plus 1 tablespoon mayonnaise or cream
- 2 tablespoons finely chopped scallions
- 3 garlic cloves, crushed
- Salt and black pepper, to taste
- Red pepper, to taste
- Louisiana hot sauce, to taste
- 2 tablespoons lemon juice
- 1/2 cup sour cream
- 1/3 cup finely chopped parsley
- 1 pound lump crabmeat, drained and shells removed
Beat the cream cheese and butter in a mixing bowl until blended, scraping the bowl occasionally. Stir in 1 tablespoon mayonnaise, scallions, 2 crushed garlic cloves, salt, black pepper, red pepper, hot sauce and lemon juice to taste. Spread the cream cheese mixture 1/2-inch thick on a serving tray. Chill, covered, in the refrigerator.
Combine 1 cup mayonnaise, sour cream, parsley, 2 tablespoons lemon juice and 1 crushed garlic clove in a bowl and mix well. Season with salt, black pepper, red pepper and hot sauce. Fold in the crabmeat. Spread the crabmeat mixture over the cream cheese mixture just before serving. Garnish as desired and serve with assorted crackers.
