Karen'S Life-Of- The- Party Crab Pate`

• 2 lbs crab meat
• 1/2 teaspoon Tabasco pepper sauce
• 3 teaspoons worcestershire sauce
• 1 8-ounce package of Philadelphia cream cheese
• 1/2 teaspoon garlic powder
• 4 tablespoons mayonnaise
• 1/4 cup dry white wine
• Topping:
• 2 tablespoons butter
• 1/8 cup milk
• 1 individual package of Knox Gelatin

1. Place the crab meat into a large bowl a little at a time carefully looking for pieces of shell.
2. Mix the remaining ingredients (except the topping) together well. You may find that kneading the ingredients will help to gain the smooth consistency needed to form nicely into a ball.
3. Shape and mold into a ball.
4. Place ball on a plate and place in the refrigerator with a loose cover until topping is finished.
5. Topping:
6. Over medium heat, mix butter, milk and gelatin together in double boiler.
7. Continue to wisk until mixture is thickened. (be sure to place gelatin in with milk and butter while still cold. Otherwise, gelatin will not mix well).
8. Set pan aside to cool for 5 minutes.
9. Take plate of crab pate` ball out of the refrigerator.
10. Spoon topping over crab pate` ball. The topping will set up once it comes in contact with the crab. You may not want to use all of the topping, only enough to provide a smooth textured covering.
11. Let set 10 minutes.
12. Cover with plastic wrap and place in refrigerator for several hours. I usually prepare the night before I am going to serve it and let it chill all day.
13. Serve with a cheese knife on your favorite crackers.
14. Enjoy!

crab meat, tabasco pepper sauce, worcestershire sauce, cream cheese, garlic, mayonnaise, white wine, topping, butter, milk, gelatin

Taken from www.epicurious.com/recipes/member/views/karens-life-of-the-party-crab-pate-1201175 (may not work)