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    CRAB SPREAD     

   Ingredients :
 
1/3 cup fresh sesame seed
1 cup flour
teaspoon salt
teaspoon shortening
cup whole milk
Coarse salt to sprinkle

Crab:
1 medium size onion, finely chopped
1 garlic clove, minced
1 lb (450 g) crab meat, shells removed
8 oz (220 g) soft cream cheese, at room temperature
1/3 cup sour cream
2 teaspoons lemon juice
1 teaspoon Dijon mustard or similar
1 teaspoon Worcestershire Sauce
Salt
Pepper
Wasabi (optional)
Tabasco (optional)

   Preparation:

Sift flour with baking powder into a bowl. Add shortening and blend with a pastry blender until mixture resembles a coarse meal. Add sesame seeds and milk, stirring until a soft dough is formed.

Divide dough in half and wrap remaining half in plastic film. Refrigerate. Stretch remaining half between sheets of plastic wrap to 1/8 inch (1 cm) thick and remove the top plastic sheet. Cut dough, with a sharp knife, into 1 inch (4 cm) squares and place them on an ungreased cookie sheet, leaving 1 inch (4 cm) between cookies.

Repeat with remaining half. Bake in preheated oven to 350F (180C) for 12 to 15 minutes or until slightly golden. Sprinkle coarse salt and cool on a rack. Keep in an airtight container.

Yields: approximately 50 wafers

Crab:
Combine cream cheese and sour cream in a bowl until soft. Stir in remaining ingredients except crab meat and combine. Add crab meat and combine. Refrigerate 8 hours or overnight.

Serve with Sesame Seed wafers.

Yield: 3 - 4 cups
       
       
 
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