CRAB DIP 
8 oz. cream cheese
1 stick butter
1 tsp. Lea & Perrins
3 dashes Tabasco sauce
1/8 tsp. cayenne pepper
1 lb. crabmeat

Over low heat, melt cream cheese and butter. Stir constantly and add Lea & Perrins, Tabasco sauce and cayenne pepper. When smooth, gently fold in crabmeat. May be served hot or cold.

 

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