2 (6-7 oz.) cans crab meat, drained, rinsed & drained again
1 tbsp. lemon juice
8 oz. cream cheese, room temp.
Red sauce (recipe follows)

Cream the cream cheese with lemon juice until fluffy. Fold in one can of well drained crab meat. Line small bowl with plastic wrap. Put cream cheese mixture in bowl and refrigerate until firm. Can be done a day ahead. Unmold cheese and place on serving dish. Cover with some of the red sauce and sprinkle the additional crab meat on top. Garnish with parsley and serve with crackers.

RED SAUCE:

1 c. catsup
2 tsp. lemon juice
Dash Worcestershire sauce
Few drops Texas Pete (opt.)
1 c. chili sauce
1 heaping tbsp. horseradish, more or less to taste

Mix all ingredients together and refrigerate.