2 (8 oz.) pkgs. cream cheese
3-4 dashes Worcestershire sauce
Hot horseradish
2 c. ketchup
1 can crabmeat
Triscuit crackers or Ritz crackers

Whip cream cheese and Worcestershire sauce with electric mixer. Spread mixture on the bottom of 4x8 (approximate size) dish (between 1/4 - 1/2 inch deep).

Mix ketchup and horseradish to make a cocktail sauce, using as much horseradish needed to suit your taste. Then spread the cocktail sauce over the top of cream cheese base.

Empty crabmeat into a strainer and run cold water over it until it shreds itself. Squeeze all water out and sprinkle over the top evenly. Refrigerate until ready to use.

Spreads best on Triscuit or Ritz crackers.