- 2 cans crabmeat, drained very dry
- ¹⁄₂ head raw cauliflower
- ¹⁄₄ cup mayonnaise or enough to moisten
- 1 teaspoon curry powder
Wash and dry cauliflower and chop fine, in blender. Mix all ingredients. For a hotter taste add some Chili Sauce if desired.
CRAB DIVINE
- 2 cans crabmeat (7¹⁄₂ oz.)
- 3 8 oz. cream cheese softened
- 6 tablespoons mayonnaise
- ¹⁄₄ teaspoon curry powder
- ¹⁄₄ teaspoon salt
- 2 tablespoons lemon juice
- 1 teaspoon Worcestershire Sauce
- 1 3 oz. lemon jello
- 2 tablespoons cold water
Soften jello in cold water and heat. Mix together all other ingredients and pack in greased mold. Serve with crackers.
CAMEMBERT CHEESE BALL
- 2 8 oz. cream cheese softened
- 1 bunch green onion tops
- 1 jar Old English Cheese
- 1 jar Roka
- ¹⁄₂ round of Camembert Cheese
Make at least three days in advance. Mix all together and roll in pecans. Serve at room temperature.