Luscious Jumbo Lump Crabmeat over Cream Cheese Topped with Cocktail Sauce

1 (8-oz.) pkg. block cream cheese, room temp
1 lb. jumbo lump crabmeat, drained and picked over
1 lemon, sliced
Fancy lettuce leaves for garnish
Cocktail sauce
Crackers
ALICE’S COCKTAIL SAUCE FOR SEAFOOD
1 -40 oz. bottle Heinz catsup
1c. lemon juice
¾ c. Lea and Perrins
¼ c. Garlic Sauce
2-3 T. Tabasco
2-3 T. horseradish
1. Mix all ingredients. Adjust amounts to your liking for hotness.
2. Store in refrigerator. Keeps indefinitely.
*****I use this for my seafood cocktails and dipping for fried seafood along with traditional tartar sauce.
1. Lay the fancy lettuce leaves on bottom of serving dish.
2. Place the softened cream cheese in the middle.
3. Spoon the crabmeat over the cream cheese (cover completely).
4. Drizzle the cocktail sauce over the crabmeat.
5. Garnish with lemon slices
6. Serve with your favorite crackers.
*****If not serving right away, cover with plastic wrap and keep in refrigerator. When ready to serve, let sit at room temperature for 30 minutes before serving.