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    Free crab recipes

      RECIPE TITLE "Crab and Shrimps Dips" Author: Uncle Bill, Burnaby, B.C.

    yields-- time10 mins difficultyvery easy

      RECIPE INGREDIENTS

    • 8 oz. cream cheese, softened,
    • 1/2 cup mayonnaise,
    • 1/4 cup ketchup,
    • 1 tsp. Worcestershire sauce,
    • 1/8 tsp. Tabasco sauce,
    • 1/4 cup minced onion (optional),
    • 7 1/2 oz. canned crabmeat, drained,
    • 7 1/2 oz. canned tiny shrimp, drained

      RECIPE METHOD

    1. In a mixing bowl, add cream cheese and mayonnaise, and using an electric beater, beat until well blended.
    2. Add ketchup, Tabasco and Worcestershire sauce and beat again until well blended. Add onions and mix well, using a fork.
    3. Divide mixture equally into 2 serving bowls.
    4. Add crabmeat to one bowl and shrimp to the other bowl and stir, using a fork until well mixed.
    5. Serve as a dip with your choice of crackers or chips.

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    If you are the sort of cook who blanches when fresh, troll-caught king salmon costs more than $8 a pound, you're going to want to own a copy of Boston restaurateur Jasper White's Lobster at Home on the day you tumble for one or two of these shellfish kings in your local market. Lobster may well be relatively inexpensive in some parts of the country, but at anything from $9.99 to $13.99 a pound in cities where the delicious beasts from the deep must be flown in, well, a cook is likely to think twice about the purchase. For about $15, you get four ounces of actual edible lobster. To tread in such waters without an appropriate guide is, at best, foolhardy. Thank goodness for Jasper White.
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