Crab and Shrimp Ball
by Vicki Brunsvold, Tastemaker in Residence
3 pkgs 8 oz Cream Cheese, softened
2-1/2 Tbsp Tony Chachere’s Original Creole Seasoning
1 Tbsp Worcestershire sauce
1 cup cooked baby shrimp, lightly diced
1 cup lump crab meat, diced
1/3 cup shallot, finely diced
2 Tbsp chives, sliced
Mix cream cheese, seasoning and sauce until fully blended.
Fold in shrimp, crabmeat, shallot and chives until well mixed.
Wrap tightly in plastic wrap and refrigerate at least several hours or overnight.
When ready to serve, roll in 1 cup chopped flat leaf parsley.
Place on serving platter and drizzle with several tablespoons of cocktail sauce.
Serve with crackers.
Cook’s Note - I used Blue Star Lump Crab Meat ~ you don’t have to drain it.