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Hot Crab Dip by


1 lb frozen crabmeat, drained
2 T lemon juice
16 oz cream cheese, softened
1 t dry mustard
1 1/2 T mayonaise
1 T sour cream
1 t seasoning salt
1/2 c minced parsley
parmesan cheese


Combine all but last 2 ingredients. Pour into small baking dish, top with cheese and paprika. Bake 350 for 20-30 minutes until bubbly and brown. Serve on toast points.

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