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Reviewed Hot Crab Dip
"Very close ratio to a recipe I have been using for years. My preference is to use lump Chesapeake blue crab, claw if you like it sweeter. If its out of season I throw in just a dash of worcestershire and dry mustard to try to match the fresh from the bay taste. Nothing beats a fat August crab though. If you fancy I also suggest a tablespoon of minced shallot and 2 ounces of dry sherry.
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