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SEAFOOD DIP 
2 cans shrimp soup
1 (12 oz.) jar oysters
Salt & pepper
1/4 c. white cocktail sherry (optional)
1 lb. shrimp, peeled, deveined & cooked
1 lb. fresh claw crabmeat
Tabasco sauce
Patty shells or melba rounds

Heat soup, then add oysters, salt and pepper, sherry, shrimp and crabmeat. Pour into a chafing dish and serve with assorted melbas, or serve in heated patty shells.
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