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Cold Crab Dip
Topic Started: Jun 22 2008, 10:22 AM (169 Views)
gginnola
Chef
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Cold Crab Dip

12 ounces cream cheese, softened2 cloves minced garlic
3 tablespoons dry white wine
3 tablespoons lemon juice
1 1/2 teaspoons Dijon mustard or prepared horseradish
1 teaspoon Worcestershire sauce
1/4 cup shallots or green onions, thinly sliced
12 ounces fresh or canned crabmeat, flaked
Salt and pepper to taste

Whip the cream cheese, garlic, wine, lemon juice, mustard and Worcestershire together until well blended. Stir in the crabmeat, onions, salt and pepper. This recipe may be served immediately or prepared 1 day ahead and refrigerated until ready to use. Serve with assorted crackers, toasts and vegetable dippers. Makes about 3 cups
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