~Cookin' In The Kitchen Since 2003~

Wednesday, February 17, 2010

Crab Salad

1 lb. imitation crab flakes
1- 8 oz. sour cream, thinned with milk
1/2 cup grated cheddar cheese (optional)
1 stalk celery, chopped (optional)
1 dash of Worcestershire sauce
salt and pepper to taste

Combine all ingredients.
Serve with crackers.

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