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Trawler Dip

Submitted by Deborah B. Hodges 
(taken from the NCFA Favorite Recipes cookbook)

6 oz. White crabmeat (drain and pick meat)

1 c. Hellmann’s mayonnaise

1 c. grated Colby cheese

4 tbsp. French dressing

1 tbsp. creamed horseradish

Mix all ingredients well. Chill overnight.

Serve with Melba toast or party round slices.