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In a bowl combine mayonnaise, sour cream, 2/3 cup
of the crabmeat, the onion, dill, lemon peel,
lemon juice, hot pepper sauce, and, if desired,
red pepper. Season to taste with salt and black
pepper. Transfer to serving dish; sprinkle with
remaining crabmeat. Cover and chill for 2 to 24
hours. Serve with crackers.
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