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    CRAB-CHEESE DIP


    Source of Recipe


    Aunt Saunny

    - 1 8 oz pkg cream cheese
    - 1/3 to 1/4 cup light cream or milk
    - 2 tsp lemon juice
    - 1 to 1 1/2 tsp worcestershire sauce
    - 1 clove of garlic, minced
    - salt and pepper to taste
    - 1 6 or 7 ounce can crab or 1 cup flaked crab meat

    Whip cream cheese; gradually add cream. Beat until smooth. Add lemon
    juice worcestershire sauce, garlic, salt and pepper. remove bony bits
    from crab meat; snip into fine pieces. Stir into creamed mixture;
    chill. Yield: 1 1/2 cups

 

 

 


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