Shirley Corriher's Crab Spread

 Shirley Corriher's Crab Spread and sweet ham slices served with Pineapple Mustard

The following is a recipe I learned years ago when Shirley Corriher (cooking school teacher, cookbook and culinary 

magazine writer) used to teach at my school in South Carolina. 

We have used this many, many times.  

She called it Barbara's Spread, but I never knew who Barbara was and to me it is Shirley Corriher's recipe! 

 SHIRLEY CORRIHER'S CRAB SPREAD

2 large packages cream cheese, softened

Worcestershire Sauce

Catsup

Creamy horseradish

Chopped green onions, including part of the green

2 cans crab meat, drained

Chopped curly or flat leaf parsley

Soften the cream cheese in the bowl of a food processor and add the Worcestershire sauce, catsup and horseradish, mixing well.

Spread on the bottom of a glass pie dish that has been lined with plastic wrap.

Let it sit in refrigerator for a while, then unmold by pulling on the plastic wrap. 

Invert on a serving dish. You should have a solid layer of the seasoned cream cheese.

Spread the chopped onion as a thin layer, then a layer of crabmeat.  

Finish with a layer of the chopped parsley, covering the complete layer of crabmeat. 

Serve with crackers or thin toasted slices of French or Italian bread.