1 lb Backfin crabmeat

8 oz Cream cheese, softened

Season slightly with your choice of the following: salt cream onion sherry pepper tabasco mustard Worcestershire. Remove all cartilage from crabmeat. Very gently mix crab with cream cheese, being careful not to break the pieces. Shape into a log, sprinkle with parsley, chill, and serve with crackers. Mrs. James Olfson