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Chilled Crab Dip

2 hard boiled eggs, finely diced
1 lb. fresh backfin crab meat
1/2 cup mayonnaise
1/2 cup chili sauce
1 tsp. horseradish
1 TBSP Worcestershire sauce
1/4 tsp. salt
1/8 tsp. hot pepper sauce
1 small onion, finely grated

Remove any shells from crab meat.
Place all ingredients into a small bowl and mix thoroughly.
Serve with corn chips, potato chips or plain crackers.
Keeps for up to two days in refrigerator.

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