Being from N'awlins, if there's one thing I know how to do, it's cook. Didn't learn it from Mama though, Daddy was always the cook in our house and I always helped so that I could learn. Every time I take this to a party people go nuts over it. Because cajun cooks really don't measure anything I'm going to give you the best estimate I can, it'll be fine though trust me. You get one of those aluminum pizza pans. You need: 2 8oz. Philadelphia Cream Cheese blocks. 1 Large bottle of Shrimp Cocktail Sauce I lb. of lump crab meat worcestishire sauce 1 lemon garlic powder Sprig of parsley Any kind of waifers like Keebler's Captain Waifers Mix the cream cheese, worcestishire sauce (to taste, I'd say about three tablespoons), squeeze the lemon into it and add about 2 tablespoons of garlic powder. Let marinate in the fridge for about an hour. Spread the cream cheese on the bottom of the pizza pan (this represents your pizza crust). Then pour the bottle of shrimp cocktail sauce and spread over the cream cheese (represents your tomatoe sauce) Spread the lump crab meat (and it's ok to use claw meat, it's just as good and cheaper) over the shrimp cocktail sauce. Chop your parsley and sprinkle over entire pizza. Put your waifers next to the pizza and watch as people take a scoop and then have a hard time leaving it. It's really good. Hope you'll try it. If you do, let me know how it came out. I'm just thinking you might not be able to get fresh crabmeat where you live, I'm sure it would be just as good to use canned crabmeat. You'd just have to make sure you get enough cans to equal about a lb. so it will cover your pizza.