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Lisa's Crab Dip
  • 1 pound backfin crab meat
  • 1 can cheese soup
  • 1 tablespoon Worcestershire sauce
  • 1 can cream of celery soup
  • 1/2 cup butter
  • 1/2 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 chafing dish and serve with toast points.
This recipe is credited to Lisa Scott of New Castle, DE and was the Second Place Junior Range Winner in the 1972 National Hard Crab Derby in Crisfield, MD.
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