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Crab Roll Hors D'Oeuvre




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This article is from the 20th Century Appetizer Recipes, with numerous contributions by known and also anonymous authors

Crab Roll Hors D'Oeuvre

1 lb Backfin crabmeat

8 oz Cream cheese, softened

Season slightly with your choice of the following: salt cream onion sherry pepper tabasco : mustard Worcestershire Remove all cartilage from crabmeat. Very gently mix crab with cream cheese, being careful not to break the pieces. Shape into a log, sprinkle with parsley, chill, and serve with crackers.

Mrs. James Olfson

 

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previous page: Crab Rangoon #2
  
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