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CRAB COCKTAIL

1 pound lump crab meat
2 large cucumbers (diced)
1 tablespoon lemon juice
1/4 teaspoon salt
1/4 teaspoon paprika
1/4 teaspoon tarragon
2 teaspoons parsley flakes
1 cup sour cream

Combine cucumbers, lemon juice, salt, paprika, tarragon and parsley
in blender for 3 minutes. Add to 1 cup sour cream. Mix well;
refrigerate for 20 minutes or until chilled. Place lump crab meat
in cocktail dishes and chill until ready to serve, then pour dressing
over crab dishes. Serves 4.

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