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Beth's Crab Dip


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  • 2-6 oz lump crab
  • 2 green onions
  • 1/2 diced cucumber
  • 1/2 c diced red onion
  • 1 medium diced tomato
  • 2 T parsley, minced
  • 1/4 c lime juice
  • 1/4 c orange juice
  • 1/4 c lemon juice
  • 2-8 oz cream cheese
  • 1/4 c mayonaise
  • 1 diced avocado
  • tortilla chps



Step 1

IN glass bowl, mix crab, onions, cucumber, tomato and parsley. Mix juices and add to bowl. Add salt and pepper. Refridgerate overnight. Mix cream cheese and mayo. Spread on serving platter. Place avocado on cream cheese spread, then WELL DRAINED crab mix. Serve with chip.


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