Shrimp Butter

• 8 ounces cream cheese, softened
• One half cup butter, softened

Whip these together until smooth and creamy

Add:

• One clove of fresh garlic, finely chopped
• Two tablespoons finely minced onion
• One and a half tablespoons lemon juice

Stir again.

Fold in one can of crab meat (drained) and one can of tiny cooked shrimp (drained).

Refrigerate 2 hours or longer. Let stand to soften before serving.

Delicious served on crackers as an appetizer. For low carb eaters, put a dollop on top of a grilled steak or hamburger, or melt over cooked green beans.