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8 ounces block of cream cheese
8 ounces Chesapeake Crab
1 cup Josephine’s Cocktail Sauce
Cut the block of cream cheese in half, longways. Fill with half of the crab. Put the top back on. Layer with the rest of the crab and pour over the cocktail sauce. Serve cold with crackers.
Jo A. S. Thoburn is the President and CEO of the Fairfax Christian School, the founder of Fairfax Scholars and The Scholars Plan, and the author of Creating Scholars: The Handbook for Future-Focused Parents and Educators. An award-winning thought leader with over twenty-five years in education, she has spoken at conferences across five continents on free-market education, quality academics, and strategic career planning.