2 lbs. cream cheese
1 1/2 lb. shrimp or crab (we use 1 sm. can shrimp and Kemp's crab delight salad chunks)
1/2 c. diced celery
1 tsp. onion powder
1/2 tsp. garlic powder
2 tbsp. dill weed
1/4 tsp. basil
1/4 tsp. horseradish (may need a bit more than called for)
1 tsp. seasoning salt
1/4 tsp. celery seed
2 tsp. lemon juice

Have cream cheese at room temperature. Drain excess liquid from seafood. Cut or break crab into pieces. Mix all ingredients and refrigerate overnight. Adjust seasoning the next day, if needed. Form into cheeseball. Can use canned or frozen seafood. Recipe makes one large cheeseball or two regular size.