CRAB TORTE
Serve with lots of thinly sliced toasted baguette and crackers.  Serves about 150 people as part of appetizer buffet.
4-5 lb. cream cheese at room temperature
3 limes, zested and juiced to make ½-c. lime juice 
½ c. finely chopped green onions
6 hard-boiled eggs, finely chopped
2 Tbs. finely chopped fresh parsley
2 Tbs. mayonnaise, approximately
1½ lb. jumbo lump crabmeat
½ lb. backfin crabmeat
9 inch springform pan
Mix chopped eggs and parsley with just enough mayonnaise to make a stiff egg salad.  Spread in bottom of springform pan. Chill while preparing rest of torte. Beat cream cheese with lime zest, lime juice and green onions.  When well mixed, spread ½ of cream cheese mixture on top of egg salad. Spread backfin crabmeat on top of cream cheese layer. Spread remaining cream cheese on top of crabmeat layer. Chill well. Just before serving, spread jumbo lump crabmeat on top. 
 
CHEESE WAFERS
Makes 35 to 40 p...