Updated Monday, July 23rd, 2007
Yield: 6 servings.
Add the softened cream cheese, blending until smooth. Stir in the mayonnaise, celery and onion, mixing well. Fold in the crabmeat, which has been cut into bite-size pieces.
Pour into a ring mold and chill for 4 or 5 hours. Turn into a serving plate. Fill the center with ripe olives and garnish with watercress or chicory.
In this issue: Summer Off the Beaten Path
Comments maybe edited for length and clarity.
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