"Leave the gun. Take the cannolis."--Clemenza, in The Godfather

Cyndiís crab dip adapted from Carolyn Novak Recipe

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This recipe for Cyndiís crab dip adapted from Carolyn Novak, by , is from The Frazee Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Cynthia Hiener


2 (8)oz cream cheese
8 oz of sour cream
2-3 Tbs mayo
1 pound of crab meat (backfin for presentation and texture, claw for stronger taste)
Seafood seasoning
A squeeze of lemon juice
Cheese to top if you wish or sliced almonds
Finely diced tomatoes to top after itís done baking if you wish (Manor Tavern style)
Toasted pita, baguettes, potato chips or crackers to dip

Cream cheese until smooth
Add in sour cream and Mayo and beat until smooth
Add lemon juice and a few shakes of seafood seasoning
Beat until smooth
Fold in crab
Top with cheese now or towards the end of baking (almonds towards end)
Heat at 325ļ until hot and bubbly. Let rest. Itís better not steaming hot from oven but cooled down some. It thickens as it cools




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