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Maryland’s Chesapeake Bay is known for crabs, and they’re a big favorite of ours. When fresh crabmeat is available, we’ll use it in this dip, but canned works just as well. This appetizer is nice for any holiday or gathering.
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Nutrition Facts: 1 serving (1/4 cup) equals 197 calories, 19 g fat (7 g saturated fat), 49 mg cholesterol, 217 mg sodium, 1 g carbohydrate, trace fiber, 6 g protein.
Warm Crab Dip published in Country August/September 2006, p49
Cutting Green OnionsI recently tried a recipe that called for 3/4 cup green onions. Instead of using a knife, I found that snipping the onions with a pair of kitchen scissors took only a few seconds. —Kristy B., Kelowna, British Columbia
I recently tried a recipe that called for 3/4 cup green onions. Instead of using a knife, I found that snipping the onions with a pair of kitchen scissors took only a few seconds. —Kristy B., Kelowna, British Columbia
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Reviewed on Nov. 01, 2008 by gypsummine
sounds delicous
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