Crab By Gosh or By Golly

A layered crab appetizer: seasoned cream cheese spread on a plate, topped with crab meat and a jar of cocktail sauce. Serve with crackers.

From the recipe book of Sandra Mills, a Le Cordon Bleu-trained cook in our family.

Steak and Seafood title card for Crab By Gosh or By Golly, photo coming soon
  • Prep 15 min
  • Total 15 min
  • Yield One 8-inch platter

Jump to: Ingredients | Instructions | Tips | Print recipe

Sandra Mills gave this crab appetizer its cheerful name, Crab By Gosh or By Golly. It is a layered spread: cream cheese mashed with mayonnaise, parsley, onion flakes, garlic and Worcestershire, spread on a plate, covered with crab meat and finished with a whole jar of cocktail sauce.

Everyone digs in with crackers, getting a little of each layer. It takes about fifteen minutes to put together.

Ingredients

  • 8 ounces of cream cheese
  • 2 tablespoons mayonnaise
  • 1 teaspoon parsley flakes
  • 1/2 teaspoon onion flakes
  • 1/2 teaspoon garlic powder
  • 8 drops of Worcestershire Sauce
  • 1 can crab meat
  • 1 jar of Cross & Blackwell's Cocktail Sauce

Instructions

  1. Season the cheese. Combine all of the ingredients listed except the crab and cocktail sauce. Mash the cheese until it is fairly smooth.
  2. Spread. Spread the cheese on a medium dish, approximately 8 inches in diameter.
  3. Add the crab. Crumble the crab meat over the cheese mixture. Be careful to remove any membranes or bits of shell in the crab.
  4. Top. Pour the bottle of cocktail sauce over the top.
  5. Serve. Serve with crackers.

Tips

  • Keep it chilled until serving and set it out for no more than 2 hours.
  • Fresh or pasteurized lump crab from the seafood counter can replace canned.

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