- 1 can crab meat
- 1 can of small shrimp
- 2 large packages cream cheese
- 1 cup ripe black olives, chopped
- 1 tsp. lemon juice
- 1 Tbsp Miracle Whip
- dash of Worcestershire
- small onion, finely chopped
- 2 Tbsp chili sauce
- Crushed pecans or almonds, optional
Cream cheese is easier to work with at room temperature. Drain cans of seafood well.
If there is too much liquid, spread /cheese balls can get mushy. They will firm up a little more after putting them back in the refrigerator.
If you do make cheese balls from the spread, you should have two good sized ones.
You can put crushed nuts on the outside to help hold them together.
Serve with assortment of crackers.