Date Posted: 7/11/2005
Backfin crab meat
2 pkgs cream cheese, softened
1 bottle Chile sauce
crackers (Triscuit, Ritz or Townhouse)
Soften cream cheese until room temperature. Wet your hands to mold to plate. Cream cheese should be about 1/4 in or so, then spread chili sauce, then crab meat.
Let chill in fridge and enjoy on crackers.
This recipe was given to my sister Bonnie by her mother-in-law years ago. Do not substitute with the fake crab meat!