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Full Online Book HomeLearning KitchenFishandseafood - Crab Dip
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Fishandseafood - Crab Dip Post by :coachlois Category :Learning Kitchen Author :Unknown Date :February 2012 Read :2858

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Fishandseafood - Crab Dip

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 Cup crab meat, fresh 2 eggs, slightly beaten 1 onion, chopped 1 bell pepper, chopped 6 stalks celery, chopped 2 cloves garlic, minced 2 slices bacon, fried and crumbled 1/2 Cup cornbread, crumbled 1/2 Cup cooked rice 1 Tbsp. Worcestershire Tabasco to taste Cajun seasoning to taste Preheat oven to 350°. Fry the onion, green pepper, garlic, and celery till tender in the bacon grease left over from cooking the bacon. Drain. Combine all ingredients. Place in a casserole dish. Bake 30 minutes until heated through
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3 pounds snow crab claws, about 16 crab claws per pound 1 (12-ounce) (340 g) bottle chili sauce 3 to 4 tablespoons (45 to 60 ml) fresh or bottled horseradish, or to taste 3 to 4 tablespoons (45 to 60 ml) fresh lemon juice 1 1/2 tablespoons (22.5 ml) Worcestershire sauce 2 to 3 drops Tabasco sauce If crab claws are frozen, defrost overnight in the refrigerator or for 2 to 3 hours at room temperature. Chill thoroughly. Combine remaining ingredients, using the lemon juice to rinse any remaining chili sauce from the bottle. Place the mixture in a small serving
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