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May / June 2006 – Volume XIV – Issue IX - page 10 / 32

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Submitted by Terri Weissenberg

Crab Dip Recipe

One can of crab meat, drained juice of 1 lemon 2 tablespoons of mayo 1 tsp ketchup 1/4 tsp horseradish 1 scallion or green onion chopped 1/4 tsp garlic salt

Mix with one 8 oz container of softened cream cheese. Chill and serve with wheat thins

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