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Warm Jalapeno-Crab Dip

kept bydbrekke

6 tablespoons
unsalted butter
garlic clove, minced
1/4 cup all-purpose flour
1-1/4 cups milk
1 container (8 ounce) fresh lump crab meat, picked over, cartilage discarded
1-1/4 cups shredded sharp white cheddar
1 teaspoon fresh lemon juice
4 scallions, thinly sliced
2 jalapeno chiles, seeds removed, finely chopped



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