On Tue 15 Feb 2005 02:10:35a, Dog3 wrote in rec.food.cooking:

> Melba's Jammin' > wrote in
> :
>
>> In article >, Wayne Boatwright
>> > wrote:
>>
>>> >> It was sold in 6 oz. packages, but I can't remember the brand.
>>> >
>>> > Wakefield?
>>>
>>> Yes, that's it, Wakefield! Appears to be non-existent here in AZ.
>>> If it were in the stores I frequent, I'd have recognized it right
>>> away. Is it still around in the midwest?
>>>
>>> Wayne
>>
>> I haven't noticed. Haven't looked, either.
>
> Wakefield is available frozen in St. Louis but I have never tried it. I
> use fresh crab when I need it for a good recipe and canned crab for dips
> and nibbles etc.
>
> Michael

I buy fresh backfin and dungeness crab for certain dishes. The Wakefield
frozen king crab I used to keep on hand in the freezer for a particular
appetizer "recipe" that I used to make. An 8 oz. block of cream cheese,
beaten and spread on a serving plate; Bennett's Chili Sauce mixed with
horseradish, Worcestershire sauce, and lemon juice, then the crabmeat
lightly stirred into the chili sauce mixture; the whole thing poured over
the cream cheese. Serve with Triscuits and water crackers.

Wayne