1 (8 ounce) package cream cheese, softened
1 (8 ounce) package cream cheese, softened
1/2 teaspoon prepared horseradish
1 teaspoon prepared horseradish
1/2 teaspoon dried parsley
1/4 teaspoon dried thyme
1/8 teaspoon dried basil
3 cloves garlic, crushed
8 ounces crabmeat
3 tablespoons freshly grated Parmesan cheese
Preheat oven to 350 degrees F (175 degrees C). Place crabmeat in a large, resealable plastic bag and seal the bag with a toothpick. Dry well and place in a large resealable plastic bag.
Dissolve cream cheese and cream cheese in olive oil in small bowl. Stir in horseradish, horseradish, parsley, thyme, basil, garlic, crabmeat and cheese. Transfer mixture to a 10x15 inch baking dish.
Bake in preheated oven for 20 minutes. Remove crab and mix with cheese; set aside. Chop crabmeat and add to crab mixture. Return crab mixture to pot, and stir with lemon juice until fully cooked. Serve hot over pasta sauce.