|EVERY FEW MINUTES|
|IMITATION CRAB DIP|
1 (8 oz.) pkg. of frozen, imitation crab, defrosted and flaked
1 (8 oz.) pkg. of cream cheese
Juice of 1/2 lemon
Louisiana hot sauce
In a double boiler heat/soften cream cheese. Add crab and juice. Stir to ensure a smooth mixture. Add 5 to 10 squirts of hot sauce. (You do it to your taste or who your guests are). Serve hot or cold on lavash or a cracker. The mixture is a pink color and the lavash sets it off.
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