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Full Online Book HomeLearning KitchenAppetizers - Dip - Crab Dip By Becky
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Appetizers - Dip -  Crab Dip By Becky Post by :gerhard Category :Learning Kitchen Author :Unknown Date :November 2011 Read :2333

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Appetizers - Dip - Crab Dip By Becky

2 lb. claw meat
3 (10 3/4 oz.) cans mushroom soup
2 envelopes Lipton onion soup


Heat mushroom soup until it comes to a boil over medium heat. Add Worcestershire sauce to taste. Add 2 envelopes of onion soup. Garnish with green onions and cayenne peppers.
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1 stick butter 1 small bunch green onions, chopped 1/2 c. finely chopped parsley 2 tblsp. flour 1 pt. half & half 1/2 lb. grated Swiss cheese 1 lb. white crabmeat Salt and white pepper to taste Several drops Tabasco, optional Melt butter and saute onions and parsley. Blend in flour and cream. Cook, stirring constantly until well blended. Add cheese and stir until cheese is melted. Add other ingredients, blending well. Gently fold in crabmeat. Serve in chafing dish with Melba rounds. Source: "Camellia Delights", by the Altrusa Club of Gulfport
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1 (15-ounce) can black beans, rinsed/drained 1 (4-ounce) can chopped ripe olives, drained 1 small onion, chopped 4 ounces diced green chilies 1 clove garlic, chopped 4 Tablespoons cilantro, chopped 1/4 teaspoon crushed red pepper 2 teaspoons chili powder 1/4 teaspoon salt 1/4 teaspoon cumin 1 teaspoon pepper 1 (8-ounce) package cream cheese, softened 2 hard-boiled eggs, peeled and chopped 1 to 2 green onions, diced Salsa (fresh if possible) Mix all ingredients except cream cheese, eggs, green onions, and salsa. Cover and refrigerate for 2 hours. Spread cream cheese on round serving plate. Spoon bean mixture around edges, along with
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