14 ounces Crabmeat -- (2 7-ounce cans) drained 1/2 cup mayonnaise 2 teaspoons horseradish 2 tablespoons lemon juice 2 tablespoons green onions -- minced 1/4 teaspoon salt 1/4 teaspoon pepper Paprika
Remove cartilage pieces from crabmeat. Combine all ingredients except paprika. Cover; chill. Sprinkle with paprika before serving with crackers.
Yields 2 cups.
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