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Ratatouile Tartlet with Red Pepper Coulis & Feta

Crab Salad in Phyllo Pastry Cups: 1-8 oz Block Cream Cheese, 2/3 cup Mayonnaise, 3 Cloves Garlic, pressed, Sea Salt, to taste, 1 cup Red Pepper, diced, 2 Green Onions, finely chopped, 1 tsp. Horseradish, 1 tsp. Dry Mustard, 1/2 tsp. Cayenne Pepper, 3 to 4 cups Crab Meat or Crab flavored Pollock, chopped, 1 can Water Chestnuts, drained and finely chopped.

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