1 lb. of crab meat (may be claw or back fin)
16 oz. Philadelphia cream cheese, soft spreadable
1 1/2 c. ketchup
3 heaping tbsp. horseradish
1 tsp. Old Bay seasoning

Amount of ketchup and horseradish may vary depending on consistency desired.

Horseradish may be drained through cheesecloth if dip is not to be consumed immediately (within a day or two) - moisture may come from the horseradish.

Spread cream cheese into the bottom of any round, square or rectangular shallow container (the bigger the container the thinner the layer and vice versa). Once cream cheese is spread into layer, combine ketchup and horseradish in a mixing bowl. Once they have been mixed together add crabmeat slowly to make sure you are not adding any shells. Mix the three ingredients well and add teaspoon of Old Bay only if you like it really spicy (the horseradish will make it spicy to begin with). Now layer the combined ketchup, horseradish and Old Bay directly on top of the cream cheese as if you were icing a cake. Spread on crackers or wheat thins for a delicious treat.