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Sugar Free Crab Salad

1/4 cup of chili sauce
1/2 cup of mayonnaise
2 tablespoons of catsup
2 teaspoons of horseradish
1/2 teaspoon of lemon juice
a dash of bottled hot pepper sauce
A dash of Worcestershire sauce
1 pound of fresh or frozen cooked crabmeat or two 7 1/2 ounce cans of drained and cartilage removed
Lettuce



Combine first 7 ingredients and mix well. Chill. Toss with crabmeat. Season with salt and pepper. Arrange lettuce cups on 4 - 6 chilled  plates. Fill bottom of cups with shredded lettuce. Top with Crab salad. Garnish each plate with 2 lemon wedges, 1 wedge of dill pickle, 2 wedges of hard cooked egg, 2 wedges of tomato and a sprig of parsley.
 





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