Shrimp Dip - cooking recipe

Ingredients

2 (4 1/2 oz.) cans shrimp
2 (8 oz.) pkg. cream cheese
1/2 can shrimp juice
juice of 2 lemons
1 Tbsp. grated onion
1 tsp. pressed garlic
1 (6 1/2 oz.) can crabmeat
Tabasco

Preparation

Drain shrimp and reserve juice.
Cream the cheese and juice. Add lemon juice, onion, crabmeat and half of the shrimp.
Fold in last of shrimp.
Serve hot or cold with Ritz crackers or chips. Will keep in fridge 1 to 2 weeks.