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8 ounces cream cheese
1 pound fresh or canned crabmeat
1 (10 or 12 ounce) bottle seafood sauce
Horseradish, to taste
Soften cream cheese; mix with crab; roll into a ball. Refrigerate until ready to serve, then add horseradish to sauce, if desired, and pour sauce over the ball.
Serve with crackers. Covers 30 to 50 crackers.
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