1 (8 oz.) brick cream cheese
1 can lump crabmeat
1 slice lemon
Juice of 1 lemon wedge
1/2 jar BookBinder's cocktail sauce
1 lettuce leaf
Tabasco sauce to taste

Slice brick of cream cheese into 2 halves, lengthwise. Place one half on lettuce leaf. Rinse and drain crabmeat. Break up lumped pieces with fork. Squeeze lemon wedge over crabmeat. Place 1/2 of the amount of crabmeat onto cream cheese. Place second half of cream cheese on top and cover wit the remainder of crabmeat. Cover with cocktail sauce and garnish with lemon slice. Serve cold with crackers...Best with Triscuits.