Crab Pizza

Canning (How to Preserve a Husband) Be careful in your selection – do not choose too young or too ripe. When once selected, give your entire thought to preparation for domestic use. Do not keep them in a pickle or constantly get them in hot water. This makes them sour, hard, and sometimes bitter. Even poor varieties may be made sweet, tender, and good - by garnishing them with love and seasoned with kisses. Wrap them in a mantle of charity. Keep warm with steady fire of domestic devotion and serve with peaches and cream. Thus prepared, they will keep for years.

ingredients

12 oz soft cream cheese
2 tbsp mayonnaise
2 tbsp Worcestershire sauce
1 small onion, grated fine
1 tbsp lemon juice
dash garlic salt
1/2 bottle chili sauce
1 (7oz) can crabmeat
Dried chopped parsley

directions

1
Layer One: Blend cream cheese, mayonnaise, Worcestershire sauce, small finely grated onion, lemon juice, dash of garlic salt. Blend well and spread to within 1/2 inch of edge of shallow round platter (about 9 inches).
2
Layer Two: Spread 1/2 bottle chili sauce over above layer.
3
Layer Three: 1 (7oz) can crabmeat – sprinkle over above.
4
Layer Four: Dried chopped parsley – sprinkle generously over previous layer.
5
Cover with Saran Wrap, chill overnight. Serve with large sesame crackers and knives to spread.