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Chilled Cream of Crab Soup

Vicki H. D'Andrea of Millersville, Maryland received honorable mention in The Sunday's Capital's 1988 soup contest for this recipe.

  • 1 container frozen avocado dip
  • ½ pound jumbo lump crab meat
  • ¼ cup minced red bell pepper
  • ½ cup minced celery
  • 1 cup sour cream
  • 1 cup heavy cream
  • Tabasco, salt and white pepper to taste
  • toasted almonds

Combine all ingredients and chill thoroughly.

If too thick, thin with more heavy cream. Serve in saucer-type champagne or parfait glasses.

Makes 6 servings.

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