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Crab Salad
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2 (3 oz.) pkg. lemon Jello
4 c. tomato juice
2 cans crab, drained and flaked
3 c. celery, chopped
3 tbsp. onion, grated
1 1/2 tbsp. Worcestershire sauce
1 1/2 tbsp. vinegar
Dissolve Jello in 1 cup hot juice. Add remaining 3 cups tomato juice. Add the remainder of the ingredients. Refrigerate until firm.
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