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BLUE CRAB CLAW RUBY 
1 lb. crab claws cooked, cracked and peeled
2 Tbsp. butter
2 cloves garlic, finely chopped
1 can cream of mushroom soup
1/2 cup heavy cream
1/2 cup Parmesan cheese
2 Tbsp. Worcestershire sauce
2 Tbsp. lemon juice
1/2 tsp. cayenne pepper more or less as you like it
salt and pepper, to taste
season to taste

In a 3 quart sauce pan on medium heat, melt butter, add garlic sauté about 2 minutes. Do not brown. Add soup and cream. Stir and simmer until heated. Add next 4 ingredients. Simmer for 5 minutes. Add crab claws.

Stir and simmer for another 5 minutes; season with salt and pepper, to taste.

Serve with garlic bread to soak up sauce. Enjoy!

Submitted by: Ruby
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