1 lb. crabmeat, drained
2 (8 oz.) pkgs. cream cheese
1 1/4 c. mayonnaise
2 tbsp. horseradish
Salt to taste (1/3 tsp.)
3 tsp. lemon juice
2 tbsp. finely chopped onions
3 tbsp. finely chopped celery
4 tbsp. catsup

Soften cream cheese to room temperature. Mix all other ingredients except crabmeat. Add cream cheese and mix thoroughly. Add crabmeat and mix again. Put into mold and refrigerate several hours. Remove carefully onto bed of lettuce. Serve with crackers.