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Louisiana Hot Crab Dip
Ingredients
  • ½ pound jumbo lump crabmeat
  • 8 ounces cream cheese
  • ½ cup mayonnaise
  • ¾ cup grated Parmesan cheese
  • 4 tablespoons minced green onions
  • 2 large garlic cloves, minced
  • 2 teaspoons Worcestershire sauce
  • 2 teaspoons fresh lemon juice
  • 1 teaspoon Creole seasoning
  • 1 teaspoon hot sauce
  • Serve with: toasted crackers
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