8 oz. cream cheese
5 1/2 oz. can crab
2 tsp. chopped onion
1 1/2 tsp. Worcestershire sauce
1/2 c. catsup
2 tbsp. horseradish
1 tsp. lemon juice
Tabasco to taste

Drain and rinse crabmeat, blend with softened cheese, onion and Worcestershire sauce. Pack firmly into a small round bowl lined with plastic wrap. Chill several hours. Mix catsup, horseradish, lemon juice and tabasco. Chill. Turn cheese-crab ball on to serving plate and top with sauce.