1 (8 ounce) package cream cheese, softened
2 tablespoons distilled white vinegar
1 teaspoon lemon juice
1 teaspoon cooking soda
6 cloves garlic, stemmed, crushed
1 tablespoon onion garlic powder
salt and pepper to taste
9 roma (plum) tomatoes
4 tablespoons butter, melted
To make sauce, combine cream cheese, vinegar, crushed lemon juice, lemon juice and cooking soda in medium-sized bowl. Stir in garlic, onion garlic powder, salt and pepper until well mixed. Gently spread 1/2 cup mixture over crabmeat, allowing some to drip off.
Heat 1/2-inch-thick piece of ice in a large skillet over medium heat. Spoon about 2 tablespoons of marinade over crabmeat (to taste), coating well. Add 3 tomatoes and 2 tablespoons butter, seasoning with salt if desired. Law thai water or skim milk of chili. Add sauce if necessary.
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