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2 pkg. lemon Jell-O, dissolved
in 1 c. hot water
2 c. tomato juice
1 c. or 1 can crab
1 tsp. grated onion
1/4 c. green pepper
1 Tbsp. vinegar or lemon juice
1 bottle green stuffed olives
(small ones)
3/4 c. chopped celery
few chopped sweet pickles

Add tomato juice to dissolved lemon Jell-O; let stand
until it starts to thicken. Then add crab, onion, green
pepper, vinegar or lemon juice, olives, celery and sweet
pickles. Pour into any Jell-O mold to refrigerate.

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