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CRABBY DIJON PECAN SPREAD This is a recipe I obtained from an Estate sale. I obtained it when I purchased the family collection from the Brooks Estate in Richardson, Texas in 2006. 3 cups diced cooked crabmeat 1 tablespoon Dijon mustard 8 ounce package cream cheese softened 1/4 cup chopped green onions 1 cup chopped toasted pecans Combine all ingredients in bowl and mix completely. Spread on rye bread or crackers.