This recipe is from Shirley McNevich's Mom's Best Recipes Vol 2. Published here with her permission.
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(by Shirley McNevich)
2 - 8oz. packages softened Philly cream cheese
3 TBSP milk
2 finely chopped green onions
2 TBSP prepared horseradish
2 - 6oz. cans crabmeat, drained and flaked
In a medium bowl, blend cream cheese, milk, green onions and prepared horseradish. Gradually mix in crabmeat. Chill in the refrigerator until serving.
 
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