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Cold crab dip perfectly battles a hot day
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Hello, friends and neighbors. I hope everyone had a nice Fourth of July holiday. It certainly was warm and sunny and a great time to be out on the river.
I am sure lots of folks were out having a good time on the barrier islands. There were a few fish caught recently, and here`s what I know. I hit the docks on a solo tour two weekends ago and did all right.  That Friday evening about 6, I landed three black sea bass and two croaker. It was not long before there were fried fish and cheese grits on the TV table.
Not too many more reports have come in, but Joe Sturla of Hinesville caught a 10-pound trout while fishing in Florida. That, my friends, is a gator.  I tried to get a photo of it, but was unsuccessful.
Here is a little something you might like to try during these hot summer days to cool off in the afternoon.

Cold crab dip
2 8-ounce packages of cream cheese
½ cup of sour cream
3 tablespoons minced fresh chives
1 minced garlic clove
2 tablespoons parsley
1 tablespoon of horseradish
4 teaspoons fresh lemon juice
2 teaspoons of Worcestershire
½ teaspoon of sea salt
½ teaspoon cracked black pepper
1 pound fresh lump crab meat

Mixed all the ingredients together, adding the crab meat last, and stir gently. Refrigerate until ready to serve.
This goes good with pita chips or pretzels and, my favorite, crispy sourdough toast. Now find the Braves game on the tube, kick back with some Corona Lights  and your afternoon is set.
If you’re of a mind to go fishing, remember what Old Tight Line always said. “Get out there and go, and if you do, remember to always keep a tight line.” So set sail early and get back before it gets too hot.  That’s it for this week.

Living the tight-line life on the coast,
Tight Line Jr.

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