1 pound crabmeat
1/2 cup crushed red pepper
1 teaspoon white sugar
1 (8 ounce) package cream cheese, softened
1 (8 ounce) container sour cream
1 (2.5 ounce) package cream cheese, softened
1 (8 ounce) package cream cheese, softened
1 (8 ounce) can whole milk cheese
Remove shells from oyster rolls. Place crabmeat on the side of the roll.
In a medium saucepan, combine crushed red pepper, sugar, cream cheese, sour cream, cream cheese and whole milk. Bring to a simmer over medium heat until mixture is thickened. Pour mixture into oyster roll batter.
Roll rolls in crabmeat mixture. Cover rolls with plastic wrap and refrigerate overnight.