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Crab Dip
from the kitchen of Sharmagne Leland-St.John

8 ounce package cream cheese
18 teaspoon salt
18 teaspoon curry powder
1 tablespoon onion, grated
2 teaspoons freshly squeezed lemon juice
12 teaspoon Worcestershire sauce
34 cup sour cream
1 pound fresh crabmeat

Soften the cream cheese, then mix in all the
other ingredients in order, blending well
after each addition.

Chill before serving.

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