1 (8 oz.) pkg. cream cheese
1 can crab meat
1 c. ketchup (Brook's Tangy is best)
2 tbsp. horseradish
1 tbsp. honey

Drain crab meat well; mix with softened cream cheese. Shape into a ball. Refrigerate overnight.

Mix well the ketchup, horseradish and honey for sauce. Before serving, pour sauce over the ball.