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1 Louisiana Crab Roll on Fri Nov 07, 2008 10:31 pm


2 8-ounce packages cream cheese, at room temperature

1 tablespoon chopped onion

2 tablespoons lemon juice

1 cup flaked crab meat, picked over

2 cups toasted pecans, chopped

( A few drops shrimp/crab boil may be added for a more spicy dip- adjust amount to your taste )

Mix all ingredients except the pecans. Shape into a log, then roll to cover well in chopped, toasted pecans. Cover and chill until ready to serve.

Serve with crackers and/or sliced sourdough baguettes.

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