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1 pound lump blue point crabmeat 1/4 pound unsalted butter

8 ounce package Philadelphia cream cheese 1/3 white onion finely diced

1/4 teaspoon minced garlic Salt and cayenne pepper to taste

100 - 1" tart shells from local bakery

Allow cream cheese and butter to soften at room temperature then add juice from two

lemons, and add the following ingredients:

5 ounces French Imported Honey 5 ounces Spanish Imported Paprika

2 ounces Wine Vinegar 2 ounces Tarragon Vinegar

2 ounces Malt Vinegar 5 tablespoons Celery Salt

5 tablespoons onion puree 2 tablespoons garlic puree

10 ounces Lea & Perrin (1 bottle) 2 ounces Tabasco

4 teaspoons white pepper 4 tablespoons yellow mustard

4 tablespoons horseradish 4 teaspoons sugar

4 teaspoons salt


Mix all ingredients together and blend will and fill tart shells with the mixture. Bake for 15

minutes at 350 degrees or until hot.

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