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Shrimp Butter

Shrimp Butter

  • 8 ounces cream cheese, softened
  • One half cup butter, softened

Whip these together until smooth and creamy


  • 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.

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