Crabmeat Butter with Cream Cheese and Chives

Crabmeat Butter with Cream Cheese and Chives

1/2 pound cooked crabmeat, picked over for bones, and flaked 1/2 pound cream cheese and chives, at room temperature 2 T. sour cream 6 T. butter, at room temperature 4 T. lemon juice 1 or 2 T. prepared horseradish 1/8 t. dried dill weed

In a food processor or blender, blend together all the ingredients, until the crabmeat is very finely chopped, but not pureed. Place crabmeat butter in a pretty mold, lined with plastic wrap and press it to take the shape of the mold.This make it easier to unmold. Refrigerate until firm. Unmold and remove plastic wrap. Decorate platter with green onion frills and lemon slices. Serve with a lovely soda cracker or thin slices of black pumpernickel bread. Source: With Love from Darling's Kitchen

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 * Catsrecipes Y-Group