I whipped this up this morning before work and it turned out pretty good.
Despite the flavors it was a very mild taste.

1 8oz package !imitation! crabmeat
1 tub Phil. Cream Cheese and Chives
1 jar "The Ginger People" pickled ginger slivers, drained/chopped (reserve liquid)
Splash of Worcestershire sauce
Black pepper

Add enough of the reserved ginger liquid to make it the consistency you like.
(less for spread, more for dip)

On Thursday, August 8, 2013 10:56:08 AM UTC-5, ysi wrote:
> I whipped this up this morning before work and it turned out pretty good.
>
> Despite the flavors it was a very mild taste.
>
>
>
> 1 8oz package !imitation! crabmeat
>
> 1 tub Phil. Cream Cheese and Chives
>
> 1 jar "The Ginger People" pickled ginger slivers, drained/chopped (reserve liquid)
>
> Splash of Worcestershire sauce
>
> Black pepper
>
>
>
> Add enough of the reserved ginger liquid to make it the consistency you like.
>
> (less for spread, more for dip)

Only a pig would post a "recipe" that uses imitation crab. Also, that is
about 10-20 times the amount of ginger any decent person would use.

Like Julie's daughter, you should refrain from reproducing and polluting
the gene pool.

--Bryan

worm cast brrrwyan wrote:
>
>Only a pig would post a "recipe" that uses imitation crab.

When faggots like you spread real crabs.

On Thursday, August 8, 2013 10:56:08 AM UTC-5, ysi wrote:
> I whipped this up this morning before work and it turned out pretty good. Despite the flavors it was a very mild taste. 1 8oz package !imitation! crabmeat 1 tub Phil. Cream Cheese and Chives 1 jar "The Ginger People" pickled ginger slivers, drained/chopped (reserve liquid) Splash of Worcestershire sauce Black pepper Add enough of the reserved ginger liquid to make it the consistency you like. (less for spread, more for dip)

I missed you guys lol