Seafood Cheese Ball
3 pkgs. (8 ounces each) cream cheese, softened
2 1/2 tablespoons Tony Chachere’s Original Creole Seasoning
3 teaspoons Worcestershire sauce
1 cup drained lump crab meat or chopped artificial crab meat
1 cup drained baby shrimp
1/2 cup chopped green onions, white and green parts
1 cup fresh chopped flat leaf parsley
1/2 to 3/4 cup cocktail sauce
Use a mixer to beat together cream cheese, Tony Chachere’s Original Creole Seasoning and Worcestershire sauce until smooth.
Mix in by hand crab, shrimp and green onions. Spoon the mixture onto a large sheet of plastic wrap. Use plastic wrap to form the mixture into a ball. Wrap well and refrigerate for at least a few hours or overnight. Unwrap the ball and roll in chopped parsley. Place cheese ball on a decorative plate. Drizzle cocktail sauce over the top. Serve surrounded by your favorite crackers.