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3/4 to 1 lb. imitation crab
1 can cream of mushroom soup
1 soup can of milk
1/4 tsp. nutmeg
1 to 2 Tbsp. lemon juice

Blend soup and milk and heat until barely simmering.
Add the nutmeg, pepper and crab to soup mixture and stir until
just simmering. Stir in the lemon juice, to taste. Serve
over: hot asparagus or broccoli or string beans. Use noodles,
rice or potatoes for a heartier dish.

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