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Crabmeat Dip

(by Elizabeth Anderson)


2 packages (8 oz. each) cream cheese, at room temperature

2 c. grated cheddar cheese, plus additional for topping

2 cans (6 oz. each) crabmeat

2 T. Worcestershire sauce

1 t. onion flakes

1/2 t. garlic powder

4 T. mayonnaise

1 1/2 T. lemon juice

 

Preheat oven to 350 F.

Beat cream cheese with a wooden spoon until smooth.

Stir in remaining ingredients.

Spread in a 9x5 baking dish.

Add extra cheese on top.

Bake until golden brown and bubbly, approximately 30 minutes.


Read The Party, the story that accompanies this recipe.

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