« Recipes Home
Lisa's Crab Dip
An unusual crab meat and cheese soup hot crab dip recipe
Credited to Lisa Scott of New Castle, DE.
This recipe was the Second Place Junior Division Winner in the 1972 National Hard Crab Derby in Crisfield, MD.
- 1 pound backfin crab meat
- 1 can cheese soup
- 1 tablespoon Worcestershire sauce
- 1 can cream of celery soup
- ½ cup butter
- ½ cup cooking sherry
- dash of cayenne pepper
Combine all ingredients.
Simmer over low heat until thick, about 15 minutes.
Sprinkle with grated cheese.
Keep warm in a chafing dish and serve with toast points.