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Reviewed: Dec. 22, 2007

Since I love crab meat, I doubled the amount of meat and skipped the cocktail sauce. I would recommend using lump crab meat or the fake crab meat. I mixed everything in the food processor, and it was too creamy. It was still good, but it needed some texture. * 2 (8 ounce) packages cream cheese, softened * 1 tablespoon lemon juice * 1 teaspoon hot pepper sauce * 2 green onions, finely chopped * 1 (6 ounce) can crabmeat, drained and flaked * 1 (8 ounce) jar cocktail sauce

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Reviewer:

Tony D.


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Reviewed: Aug. 6, 2007

I served this at a family gathering and everyone loved it. Even my "tell me what's in it first" husband loved it and is eating the few bites left over today. I added extra lemon juice, and next time I'll add more hot sauce. I used Rachel's Wasabi Cocktail Sauce, from this website. I think this would be equally good with shrimp.

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GRANNYLOOHOO

	Cooking Level: Professional Home Town: Bixby, Oklahoma, USA Living In: Oklahoma City, Oklahoma, USA
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Reviewed: Oct. 1, 2006

Oh my Gawd! This is absolutely wonderful. I'll admit I was skeptic with the hot sauce but it's wonderful. You just want to keep eating it. Great aftertaste. I would advise you not to make this too far in advance of it's serving because you'll eat it!

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Reviewer:

jeanette

	Cooking Level: Beginning Living In: Oklahoma City, Oklahoma, USA
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Reviewed: Jun. 26, 2006

Not exactly what I was looking for. I added some shredded cheddar to increase the cheese flavor, but it just didn't do it for me. Not a big hit at the party I took it to, though some people did like it.

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DELANIA

	Cooking Level: Intermediate Home Town: Toledo, Ohio, USA Living In: Cocoa, Florida, USA
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Reviewed: Dec. 22, 2005

Great combination - I did plus up the tabasco sauce though to 1 Tablespoon and used the green tabasco sauce instead.

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Reviewer:

Nicole

	Cooking Level: Intermediate Home Town: Fowler, Michigan, USA Living In: Hampton, Virginia, USA
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Reviewed: Sep. 24, 2003

I halved the recipe and used a little less lemon juice. I thought it was very good and we used it with crackers and sourdough bread. I thought it needed just a little something extra so next time I'll experiment with either some garlic salt or a hotter hot sauce.

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