1 1/2 pounds Chesapeake Bay crabmeat
2 (8-ounce) packages cream cheese, softened
1/8 cup chopped onion
1/4 cup chopped celery
1/2 teaspoon crab boil seasoning
1/2 tablespoon lemon juice
2 dashes hot pepper sauce
Garnishes: black olives (used for eyes), crab claws, cocktail sauce (spread over top shell), parsley (place around the crab)
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