Title: Crab Roll Hors D'oeuvres
Categories: Appetizers, Fish, Londontowne
Yield: 1 Servings

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

From a book of recipes compiled by members and friends of the LONDONTOWN
PUBLIK HOUSE ASSEMBLY, EDGEWATER, MD 21037. Funds from sale of book used in
restoration and maintenance of the 17th century inn (hint, hint).

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/london13.zip