Shrimp Butter – needlery!



	Shrimp Butter 8 ounces cream cheese, softened One half cup butter, softened Whip these together until smooth and creamy Add: One clove of fresh garlic, finely chopped Two tablespoons finely minced onion One and a half tablespoons lemon juice Stir again. Fold in one can of crab meat (drained) and one can of tiny cooked shrimp (drained). Refrigerate 2 hours or longer. Let stand to soften before serving. Delicious served on crackers as an appetizer. For low carb eaters, put a dollop on top of a grilled steak or hamburger, or melt over cooked green beans.