Frosted Crab Cream Cheese Brick

12 ounces cream cheese
1 can crabmeat, drained
2 tablespoons horseradish
1 cup ketchup
Tabasco sauce to taste

Soften cream cheese. Mix cream cheese with 1/2 of crabmeat and 2 tsp of horseradish. Place remaining crabmeat in 3 x 5" rectangle atop piece of plastic wrap.

Spread cream cheese mixture atop crabmeat and wrap tightly with plastic wrap. Refrigerate until 1/2 hour before serving (can be frozen; defrost for at least eight hours in refrigerator, then remove 1/2 hour before serving).

Mix ketchup, remaining horseradish and Tabasco (to taste). Pour over crabmeat.

Serve with Triscuits.