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Hot Crab Meat Rose

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1 pound crab meat
cup rose wine
cup sour cream
teaspoon dry mustard
teaspoon salt
cayenne pepper to taste
pinch of thyme
1 cup celery, sliced
2 eggs, hard boiled chopped
cup almonds, slivered
cup Parmesan cheese, grated
cup butter, melted


Marinate crab meat in wine in bowl for 30 minutes. Combine sour cream, mustard, salt, cayenne and thyme in bowl, blending well. Toss crab meat and wine with sour cream mixture. Stir in celery and eggs. Pour into buttered casserole. Combine almonds, cheese and butter, sprinkling over top of crab mixture. Bake at 325 for 25 minutes. Place under broiler just until browned.

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